Oysters with Pink Grapefruit Granita and Marinated Cucumbers Recipe | James Beard Foundation
This recipe was adapted from one by Beard House chef Justin Keith of 101 Concepts in Atlanta, GA.
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Cooking tools:
- Oyster knife
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Baking pan
- Freezer
- Fork
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Kitchen towel
Ingredients
- 3/4 cup water
- 1/2 cup sugar
- 2 1/2 cups fresh red or pink grapefruit juice, about 4 large grapefruits
- 2 teaspoons fresh lemon juice, about 1/2 lemon
- 1/2 English cucumber, unpeeled and finely minced
- 1/8 teaspoon red chili flakes
- 2 tablespoons Champagne vinegar
- 24 Kumamoto oysters, or oyster of your choice, preferably a small, mild, sweet variety
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