Ingredients:
- 1 Dozen Oyster
- 2 Blood Orange
- 1 Pink Grapefruit
- 1 Lemon
- 2 Orange
- 20 g Brown Sugar
Method:
- Juice the Fruits and mix in the brown sugar.
- Pour the juice in a shallow tray and place in the freeze
- When it starts to freeze, stir the juice to create crystals.
- Once frozen, scrap the granité with a fork and spoon it on top of the oysters.
- Serve straight away with a glass of Champagne Le Brun de Neuville, available at www.airoldifinewines.com.au
