24 Kumamoto oysters
2 lemons
½-cup dried seaweed
crushed ice
black and white sesame seeds
For Granita:
2 English cucumbers
3 cups water
1 cup sugar
1 oz. ginger, peeled and crushed
juice from half a lime
salt and pepper
Instructions:
Make a simple syrup by boiling sugar, water and ginger. Remove and chill.
Peel and chop cucumber and puree in blender with strained, chilled syrup until smooth.
Strain puree through a chinois and place in a metal pan and put in freezer.
With a fork, scrape granita around all edges and mix well every 30 minutes until it reaches icy consistency. Season to taste with lime juice and salt and pepper.
