Oysters with raspberry syrup
Ingredients for 4 persons
12 oysters from Zeeland
1 sachet Agropošta raspberry syrup (32 ml) 50 ml prosecco or cava
30 ml champagne vinegar
Grater of half a lime
Cress for garnish
Start by making the granita, you can do this in advance if you like. Mix the raspberry syrup, prosecco or cava, champagne vinegar and lime zest in a small bowl. Stir everything well and put in the freezer without covering. Let the raspberry mixture freeze for about 45 minutes. Then take the bowl out of the freezer. Stir everything well with a fork to loosen all the frozen bits. Then put the bowl back in the freezer and repeat this process about every 45 minutes, until everything is completely crystallized. This takes three hours (so three repetitions) total. Next, store the granita in an airtight container in the freezer for up to two weeks. You can always use a fork to chop the granita at any time.
Preparing the oysters always requires some patience. Open the oysters with an oyster knife. You do this by looking for the point where the oyster shells come together. There you look for a small opening and very carefully pry the oysters open. If necessary, loosen the oysters and serve them in the shell.
Serve the oysters with a teaspoon of the granita and garnish with some cress.