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Mignonette Granita

Preparation 00:05 Inactive Time 3:00 Total Time 0:05

 

Ingredients

  • 1/2 cup red wine vinegar
  • 1 shallot, minced
  • 5 peppercorns, crushed
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon sugar

Instructions

Combine all ingredients in a very small pot. Bring mixture to a boil over medium heat. Boil for 30 seconds, then remove from heat and let cool completely. Pour cooled mixture through a fine-meshed sieve into a small baking dish or other freezer-safe container just big enough to hold the mixture in a shallow layer. (Protip: save the strained shallot and toss into your next salad.) Freeze the mixture, scraping every hour or so with a fork to break up the ice into small pieces, until fully frozen (probably about 3 hours). Serve in a small, very cold bowl as a condiment for oysters on the half shell.

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Recipe Notes

 

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