Treat yourself, friends and family to this delicious, flavor-filled dish featuring hints of citrus from fresh shiso. Pair the oysters with SIMI’s Sonoma County Dry Rose featuring light floral notes and a hint of dried orange peel.
- 2 cups water
- 1 cup sugar
- 1 tablespoon lemon zest
- 2 tablespoons yuzu juice
- 12 shiso leaves
- 18 oysters such as kumomoto, shigoku or kusshi
- 2 shiso leaves, chiffonade or basil if no shiso available
In a small pot, mix water, sugar, lemon zest and shiso leaves. Bring to a boil and then take off heat and cover. Let steep for 20 minutes.
Strain shiso leaves out and add the yuzu juice. Place mixture in a shallow container and put into freezer for 1 hour.
Pull out of freezer and scrape surface with a fork to break up into little crystal chunks and then back into the freezer for another hour. Repeat process until completely frozen and broken up. Store in freezer.
Open oysters and remove the top shell. Detach oyster from bottom upped shell and check to make sure no remnants of broken shards of shell in the bottom. Replace oyster in bottom shell.
Top oyster with a little shiso granite and garnish with chiffonade of shiso.