Gulf Oyster on the Half Shell with Grapefruit Thyme Granita

Directions Print

1. For the thyme simple syrup, place ½ cup of water in a pot with the sugar, lemon zest, juice, and thyme sprigs but reserve some of the fresh thyme for garnish. Simmer for 10 minutes. Take off heat and let it get to room temperature. Strain.
2. For the grapefruit granita, juice 6 large grapefruits and optional if you want to strain the juice. Mix the juice with the simple syrup and taste for sweetness. Add the reserved ½ cup of water until desired flavor is achieved. Place in a metal cake pan or sheet pan and freeze.
3. For the oyster, shuck 12 oysters and be sure they are free of shell and dirt.
4. For the plate, place a bed of crushed ice on the plate and place the oysters on top. Remove the granita from the freezer and scrape with a fork to achieve shaved ice texture. Place a teaspoon on each oyster and garnish with fresh thyme and micro arugula.