Fresh Oysters with Passion Fruit Pink Peppercorn Basil Caipirinha Granita

By , February 12, 2011


  • 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


  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.
Published under : Brazilian Recipes | Tagged with : , ,
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