- 375ml (1½ cups) water
- 180ml (¾ cup) castor sugar
- Seeds of 1 vanilla pod (optional)
- 1 × 750ml Pongrácz Brut
Place the water and sugar in a pot over medium-low heat and stir until the sugar has dissolved. Add the vanilla (optional) and set aside to chill. Add the Pongrácz to the syrup and stir to combine. Pour into a shallow tray and place in the freezer for five to six hours, or overnight. Using a fork scrape the mixture to break it up into ice crystals. Cover with plastic and freeze for another hour. Serve the granita on the oysters with lemon wedges.
And for that extra wow factor, place an oyster crowned with granita on top of a flute of Pongrácz Brut.
Makes 1,5 litres