Recipe: Oysters with Caipirinha Granita

Perhaps the loneliest category on this site is the one for food recipes featuring cachaça. When I see one, I jump.

This oyster recipe from the Culinary Institute of America, featuring a caipirinha granita, reads like an episode of Chopped after the producers ran out of ideas for the secret-ingredient baskets. Nevertheless, it sounds delicious.

Fresh Oysters with Cilantro-Lime Caipirinha Granita

• Two limes, peeled, cut into wedges
• 1 1/2 tsp. sugar   
• 2 tbsp. cilantro, finely chopped
• 6 oz cachaça
• 12 oysters on the half shell
• Sea salt and feshley cracked black pepper to taste
• Micro cilantro sprigs for garnish

Preparation

1. Muddle the limes, sugar and chopped cilantro in a bowl; add the cachaça, salt and pepper to the bowl and mix well.
2. Pulse the mixture in a food processor.
3. Pour mixture into a shallow pan and freeze it, scraping with a fork every hour until it's fluffy and completely frozen.
4. To serve, place a spoonful of the granita over each oyster and garnish with sprigs of micro cilantro.