Fresh Melon and Vodka Granita with Oysters and Caviar

Total Time:
1 hr
15 min
45 min

4 to 6 servings

  • 1 cup water
  • 1 cup granulated sugar
  • 1 medium honeydew
  • Simple syrup (equal amounts of sugar and water simmered until sugar dissolves)
  • 1/2 to 1 cup vodka
  • 4 cups rock or sea salt
  • 1 container edible flowers
  • 4 dozen raw oysters
  • 4 ounces Sevruga caviar
  • 2 tablespoons finely chopped fresh parsley leaves
  • In a small saucepan, over medium heat, combine the water and sugar. Bring to a boil and cook for 2 minutes. Remove from the heat and cool completely.

  • Using a sharp knife, remove the outer skin of the melon. With a spoon, scrape out the seeds and discard. Dice the melon into small pieces. In the cup of a blender, combine the melon and simple syrup, to taste. Process until smooth.

  • Add the vodka and process until smooth. Pour the mixture into nonreactive cake pan and freeze until firm. Remove from the freezer and allow to sit for a couple of minutes. Using a knife, scrape the melon mixture back and forth, spoon the mixture into a plastic container with a lid. The consistency of the mixture should be slushy. An electric ice cream machine can also be used. Cover and freeze until ready to use.

  • Place the rock salt on the large oval platter. Lay the oysters on top of the salt. Place the flowers around the oysters. Spoon some of the Melon/Vodka Granita over each oyster. Top the granita with some of the caviar. Garnish with parsley.

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