550ml cava or sparkling wine
1/4 small cucumber, halved lengthways, then thinly sliced
Pinch of sea salt
12 oysters, shucked and cleaned
10g caviar (optional luxury)
〉〉 Mix 300ml water with the cava in a small shallow container and place in the freezer. Put the cucumber and salt into a bowl to extract excess water.
〉〉 After 30 minutes, remove the emerging cava granita from the freezer and mix it around with a fork to break up the granules.
〉〉 Return it to the freezer for a couple of hours, stirring occasionally.
〉〉 Remove the oysters from their shells. Wash and dry the shells, reserving enough for each oyster to be served on the half shell.
〉〉 Place a bed of cucumber in each half shell, then top with an oyster
〉〉 Break up the granita again, then spoon some into each oyster.
〉〉 Top with the caviar, if using. Eat in one mouthful for the ultimate experience.