Oyster Shooters With Bloody Mary Granita

Granita

  • 1 (46 fluid ounce) can tomato juice
  • Juice of 1 lemon
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon bottled hot pepper sauce
  • 1 tablespoon prepared horseradish
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon celery salt
  • Freshly ground black pepper
  • Lime wedges; for garnishing

 

  • Fresh shucked oysters
  • Vodka, well chilled in freezer

Combine all ingredients for granita and mix well. Pour mixture into 9 by 13-inch non-reactive metal or stainless steel pan. Freeze for 30 to 40 minutes. Using a dinner fork, scrape up any frozen parts and stir well. Return to freezer and repeat scraping and stirring every 30 minutes for 3 hours. When mixture is frozen solid, fluff with fork; cover with plastic wrap and return to freezer, until needed.

To serve, arrange one raw oyster and a little of its liquor in each chilled martini or oversized shot glass. Add a shot of chilled vodka to each glass. With small ice cream scoop or melon baller (about 1/2 ounce), form granita into small ball and place on top of each oyster. Serve immediately.

Serves 90 (1/2 ounce shooters)

Granita keeps for weeks in the freezer. It also makes a nice palate