Oysters with Pink Grapefruit Granita and Marinated Cucumbers | James Beard Foundation

Name: Oysters with Pink Grapefruit Granita and Marinated Cucumbers | James Beard Foundation
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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This recipe was adapted from one by Beard House chef Justin Keith of 101 Concepts in Atlanta, GA.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.

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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