Albany Rock Oysters with Grapefruit Granita, Finger Lime & Lime Zest

Pretty as a picture this grapefruit granita with finger lime pearls perfectly enhances the glory of our Albany Rock Oysters.
Albany Rock Oysters with Grapefruit Granita, Finger Lime & Lime Zest
Leeuwin Coast


12 Albany Rock Oysters, freshly shucked

For the Simple Syrup

1/2 cup water

1/3 cup granulated sugar

1 tsp fresh lime zest

For the Granita

1 cup fresh pink or red grapefruit juice (2-3 grapefruit)

1/2 cup chilled water, optional


2 finger lime, pearls squeezed from the fruit or 2 tbsp frozen pearls, thawed

Zest of 1 lime



  1. In a medium saucepan over medium heat, bring the water to a boil. Add the sugar and stir until dissolved. Reduce the heat to low and simmer for 5 minutes.
  2. Remove from the heat, cover, and allow the syrup to cool, 20 to 30 minutes.
  3. Pour the juice into a medium bowl, add 1/3 cup of the syrup. Stir well, taste, and add more syrup to make it sweeter, if desired.
  4. Transfer the mixture to a small square metal baking pan, cover with plastic wrap, and freeze for 1 hour.
  5. Use a fork to scrape the frozen parts of the granita and mix it with portions that are still liquid.
  6. Repeat this process every hour until the granita is completely frozen. This may take 4 to 5 hours, or longer.
  7. The granita should have a flaky snow-like ice texture.

To Serve

  1. When ready to serve, fork the granita one last time to make it fluffy, then spoon a teaspoon onto each oysters. You will have granita left over.
  2. Garnish each oyster with a quarter teaspoon of finger lime pearls and dust with lime zest.