Oysters with Kaffir Lime Leaf Vinegar Granita

, from Issue #81. November, 2018
Photography by Josh Griggs.
Oysters with Kaffir Lime Leaf Vinegar Granita

If it’s not easy for you to get your hands on a good stash of kaffir lime leaves, you could replace half the leaves with 2 tablespoons fresh grated ginger or a couple of sticks of lemongrass.

Serves: 15-20


8-10 kaffir lime leaves, roughly chopped
2 cups water
2 cups white vinegar
2 tablespoons brown sugar
1 shallot, peeled and finely diced
12 oysters, shucked and in their half shells
1 kaffir lime leaf, thinly sliced, to serve


Place lime leaves, water, vinegar, brown sugar and shallots in a medium-sized saucepan and bring to a simmer.

Remove from heat and leave to cool with the lid on. Once cool, strain into a freezer-proof tray and place in the freezer for 4-6 hours. Remove from freezer and scrape the surface with a fork until a granita forms that is light and free of lumps. Return to freezer until ready to serve.

To serve: Serve oysters on a bed of ice. Top with 1 teaspoon granita and a sprinkle of fine kaffir lime strands.