- 2 tbsp granulated sugar
- 2 c pink grapefruit juice, freshly squeezed and strained (roughly from 4 large grapefruits)
- 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 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).
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