Peppery Pink Grapefruit and Champagne Granita

• 2 tbsp granulated sugar
• 2 c Fresh From Florida pink grapefruit juice
• 2 tbsp Champagne vinegar
• 2 c dry Rosé Champagne
• ½ tsp freshly ground pink peppercorns (roughly ground with mortar and pestle, or in a grinder)
• 2 dozen fresh oysters, shucked

In a small saucepan, add sugar and 1 c water, and heat over medium high. Stir to combine and cook for 5 minutes, or until sugar has completely dissolved. Remove from heat and let cool. Add Fresh from Florida fresh grapefruit juice, Champagne vinegar, Champagne and pepper, and stir to combine.

Pour mixture into a 9x13-inch baking dish and place in freezer for 8 hours or overnight. Use a fork to scrape the mixture up into shaved ice.

When ready to serve, drag fork across the surface and scoop the ice into a serving dish or atop fresh oysters. Store any remaining granita in freezer (it will keep for several months).