Oysters with raspberry syrup
With a dash of our lemongrass & ginger syrup you immediately have mountains of flavor in your glass. This pronounced, powerful taste forms the basis of this tropical-flavored cocktail, in which the passion fruit adds a fresh sour accent and serves as a beautiful decoration of the glass.
Lemongrass is an especially beautiful garnish. To do this, split a stem of lemongrass, depending on its thickness, lengthwise into four or six pieces and use one of the “blades” in your cocktail.
Flavor: Sweet and sour – Fruity – Tropical
Preparation: Shake with ice and fine strain in a chilled glass.
Garnish: Lemongrass and ¼ passion fruit.
- 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. To do this, 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 remove the bowl from the freezer. Stir 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 crystallised. This takes three hours (so three repetitions) in total. Then 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, find 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.