Cucumber lime jalapeno granita for oysters

Ingredients

• 1/2 cup cucumber (, peeled, watery seeds removed, diced into ~1cm/1/2" cubes)
• 1 tsp lime zest
• 3 tbsp lime juice
• 2 tsp caster sugar
• 1 tbsp finely chopped jalapeño (, deseeded (Note 1))
• 12 - 24 oysters ((Note 2))
• Jalapeño slices (, for decoration (optional))

Steps

1. 1

   Granita - Place ingredients in a jug just large enough to fit a stick blender. Blitz until smooth - it should be like a smoothie. Pour in a small container so the depth is no deeper than 3cm / 2.2". Freeze for 6 hours+.

2. 2

   Scrape - Use a fork to scrape into shavings (it's not hard). Use immediately or return to freezer until required.

3. 3

   Serving - Place oysters on a serving platter. (Note 3)