Ingredients

• 6 oz.
  Cachaça, premium, Brazilian
• 3 ea.
  Passion fruit pulp, fresh
• 1 tsp
  Peppercorns, pink
• 1/2 ea.
  Lime juice
• 1 ½
  Sugar, granulated, just enough to balance fruit flavors
• 10 ea.
  Basil leaves, finely chopped
• to taste
  Sea Salt
• as garnish
  Basil leaf chiffonade, as garnish

Method

1. Place the passion fruit pulp, sugar, peppercorns, and basil in a bowl and muddle well or use a food processor. Add the Cachaça, lime juice, and salt and mix well and pulse.
2. Place it in a shallow pan and freeze, scraping it with a fork every hour until it is completely frozen and fluffy.
3. To serve, place a spoon full of granite over the oyster and garnish with the basil chiffonade.