Oysters with Pink Grapefruit Granita and Marinated Cucumbers

Justin Keith

Food 101, Atlanta, GA

This recipe was adapted from one by Beard House chef Justin Keith of 101 Concepts in Atlanta, GA.


  • 3/4 cup water
  • 1/2 cup sugar
  • 2 1/2 cups fresh red or pink grapefruit juice, about 4 large grapefruits
  • 2 teaspoons fresh lemon juice, about 1/2 lemon
  • 1/2 English cucumber, unpeeled and finely minced
  • 1/8 teaspoon red chili flakes
  • 2 tablespoons Champagne vinegar
  • 24 Kumamoto oysters, or oyster of your choice, preferably a small, mild, sweet variety


In a medium saucepan over medium-high heat, add the water and the sugar and stir to combine. Cook mixture without stirring for 5 minutes, or until sugar is dissolved. Remove from heat and cool. Add grapefruit and lemon juice and stir to combine.

Pour mixture into a 9 x 11-inch baking pan. Place the pan in the freezer. After 30 minutes, remove pan and use a fork to stir mixture and break-up any ice that has formed. Return pan to freezer and repeat process every 30 minutes until mixture is completely frozen, about 3 to 4 hours.

In a small bowl combine cucumbers, red chili flakes, and Champagne vinegar. Set aside. To shuck the oysters, wrap a oyster in a towel and place it on a flat surface with the end of the oyster facing outwards. Put the tip of the knife on either side of the oyster’s hinge. With pressure, twist the knife from side to side to pry the shell open enough to fit the top of your thumb inside. Hold the lid open and put the tip of the knife inside the oyster. Glide the knife along the roof of the oyster until it reaches the muscle that holds the two shell together. Cut the muscle away from the top of the shell. Be careful not to pierce the oyster. Remove the top shell and discard. Scrape away any noticeable broken shell away from the oyster.

Top each oyster with a teaspoon the grapefruit granita and garnish the cucumber mixture. Serve immediately.


4 servings