Thursday, February 18, 2016

Grapefruit Basil Granite

For Oysters, and from Oysters, by Cynthia Nims

1-1/2 cups freshly squeezed pink grapefruit juice
2 tablespoons red wine vinegar
1 tablespoon finely minced basil
2 teaspoons sugar

In a small bowl, stir together the grapefruit juice, sugar, vinegar and basil till the sugar is dissolved

Freeze and stir the mixture in a shallow pan, allowing it to freeze around the edges, and repeatedly breaking up the solid bits with a fork until it all has a coarse-snow texture

Tops approximately 4 dozen oysters