Cucumber-Shiso Granité
By Cynthia Nims
Images
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.
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 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.
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.