For one serving, add all the ingredients except the ice to a small shaker tin. Fill the large shaker tin with ice. Combine the two and shake until condensation forms on the outside of the tin. Strain and pour into a tumbler glass over ice.
Place the granita ingredients in a pot over medium heat to melt the purée and dissolve the sugar. Simmer over low heat until the mixture has reduced by one-quarter. Remove the mixture from the stove and pour the contents of the pot into a container. Allow to cool, then place the container in the freezer until frozen. Scrape the frozen granita mixture with a fork for serving.
Wash the mint leaves and pat dry on paper towels. Stack the leaves over each other and roll them into a cylinder shape. Thinly slice the leaves with the base of the cylinder perpendicular to the knife to chiffonade.
While keeping the oysters as cold as possible, dress each with
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