Herb <i>Granité</i> for Oysters
Herb <i>Granité</i> for Oysters
Open in full-screen mode

Herb Granité for Oysters

15 MIN
6 H
2 cups (500 ml)
This spirited topping takes us into oyster season in style. Punched up with parsley and basil, it makes use of vodka and lemon, rather than the vinegar of a standard mignonette (we found that the alcohol actually helped it freeze properly, honest). The fine ice crystals in the herbaceous granita are a cool complement for a slurp of ocean goodness.



  1. In a blender, purée all of the ingredients until smooth. Pour into a glass dish about 8 inches (20 cm) square. Cover and place in the freezer for 6 hours or until completely frozen.
  2. Using a fork, grate the surface of the granité to break it into crystals.
  3. Serve immediately as a garnish for fresh oysters.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.