Recipe: Oysters & Beer Granita

It’s October, which means the air is crisp and the oysters are fattening up nicely for the winter! We’ve moved from summer rosés to heartier beers, and what better way to embrace Octoberfest than with some beer granita over oysters?

The following granita is a fun way to branch out from the usual oyster toppings of cocktail sauce and mignonette, and it requires ingredients you probably already have around the kitchen. The slight bitterness of beer pairs nicely with the brininess and snap of an East Coast oyster. Treat yourself today!

Oysters & Beer Granita

Prep Time: 10 min
Cook Time: 40 min

12-oz bottle of beer, such a saison for some citrus notes or a stout for some bitterness
zest from one lime or lemon, reserve some for garnish
chili flakes (optional)
12 oysters, rinsed and shucked, preferably East Coast

Combine the beer, citrus zest and chili flakes in a shallow pan or wide bowl. Place in the freezer and check every 10 minutes, mixing with a fork and moving the frozen crystals toward the center of the bowl. Break apart any large pieces. Repeat every 10 minutes until you have a fine, frozen slush. (Alternatively, you could put the mixture into an ice cream maker and churn until at a sorbet-like consistency.) Top oysters with a spoonful of granita, garnish with citrus zest and enjoy!