Oysters With Cucumber-Jalapeño Granita

1. 1

   Peel cucumbers, cut in half and remove seeds. Coarsely chop into chunks and process in blender with half the jalapeno and the rest of the ingredients. Press liquid through fine strainer. Taste and adjust seasonings.

2. 2

   Unwrap and stir with a fork, scraping to break up the icy bits around the edges. Repeat this every 20 to 30 minutes until there is no liquid left. This will take approximately 2-3 hours.

3. 3

   To serve, scrape granita into a bowl. Spoon a teaspoon or so onto each oyster and top with a bit more minced jalapeno, if desired.

* Per serving · 4 servings · Values may vary.

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