Compiled by Raphaella Frame-Tolmie Styling and food production Kobus van der Merwe Photographs Russell Smith Ingredients:
- 1 heaped T rooibos-tea leaves steeped in 400ml hot water
- juice of half a lemon
- 2t sugar
- 100ml rooibos-tea leaves
- 12 fresh West Coast oysters
- a handful of young ice-plant leaves
- 12 lemon-basil leaves
Directions: Strain the rooibos leaves from the tea and combine the liquid with the lemon juice and sugar. Stir until the sugar has dissolved and freeze until solid.
Sprinkle 100ml rooibos-tea leaves in the bottom of a cast-iron pot. Place a few washed beach stones on top of the tea leaves and arrange the oysters on the stones. Heat the pot over a braai, or on a gas stove top, until the rooibos leaves start to smoke. Close the lid and allow the oysters to infuse for about 15 minutes. Remove from the heat, open the lid and allow to cool completely.
Gently shuck the top shell of each oyster with an oyster knife and sprinkle a few ice-plant and basil leaves over each one. Remove the granita from the freezer and scrape the ice with the tines of a fork to form small ice crystals. Add a small spoonful of granita to each oyster and serve immediately.
This recipe originally featured in the January/February 2013 issue of House and Leisure.