Cucumber-Shiso Granité

By by Cynthia Nims
Images
Cucumber-Shiso Granité
Serves
Makes about 2½ cups, enough for 3½ dozen half-shell oysters
Ingredients
  • 1 small English cucumber or medium regular cucumber (about 12 ounces)
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons minced fresh shiso
  • Kosher salt


Procedure
“Shiso is a spiky-edged, deep-green herb used in Japanese cuisine. A relative of mint, it has quite a different flavor, grassy-earthy with almost a touch of lemon. It can be hard to find in stores, but it makes a great garden herb if you have some space for it. You can use mint instead for equally refreshing results.” — Reprinted with permission from Oysters: Recipes that Bring Home a Taste of the Sea by Cynthia Nims, copyright © 2016. Published by Sasquatch Books, all rights reserved. Photography by Jim Henkens.

Trim and peel the cucumber (remove the seeds if not using English cucumber) and cut it into 1-inch pieces. Puree the cucumber in a food processor until a very smooth, juicy pulp is created. Add the lime juice, shiso, and a pinch of salt, and blend for another 30 seconds or so.

Freeze and stir the mixture.

To serve, take the granité from the freezer and scrape it again with a fork to loosen it. Top each oyster with some of the granité and serve right away.

Cucumber-Shiso Granité

By by Cynthia Nims
Serves
Makes about 2½ cups, enough for 3½ dozen half-shell oysters
Ingredients
  • 1 small English cucumber or medium regular cucumber (about 12 ounces)
  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons minced fresh shiso
  • Kosher salt


Procedure
“Shiso is a spiky-edged, deep-green herb used in Japanese cuisine. A relative of mint, it has quite a different flavor, grassy-earthy with almost a touch of lemon. It can be hard to find in stores, but it makes a great garden herb if you have some space for it. You can use mint instead for equally refreshing results.” — Reprinted with permission from Oysters: Recipes that Bring Home a Taste of the Sea by Cynthia Nims, copyright © 2016. Published by Sasquatch Books, all rights reserved. Photography by Jim Henkens.

Trim and peel the cucumber (remove the seeds if not using English cucumber) and cut it into 1-inch pieces. Puree the cucumber in a food processor until a very smooth, juicy pulp is created. Add the lime juice, shiso, and a pinch of salt, and blend for another 30 seconds or so.

Freeze and stir the mixture.

To serve, take the granité from the freezer and scrape it again with a fork to loosen it. Top each oyster with some of the granité and serve right away.