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Oysters with Bloody Mary Granita

  • Yield: Makes 1 dozen
Oysters with Bloody Mary Granita

Source: Martha Stewart Living, December 2006


  • 1 can (14 1/2 ounces) diced tomatoes
  • 1/4 cup vodka or aquavit
  • 4 dashes hot sauce, such as Tabasco
  • 1/2 cup plus 2 tablespoons fresh lemon juice
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 teaspoon Worcestershire sauce
  • 1 dozen fresh oysters, scrubbed
  • Fresh horseradish, shaved, for garnish
  • Celery leaves, for garnish


  1. Line an 8-inch square nonreactive baking dish with plastic wrap. Puree tomatoes and juice, vodka, hot sauce, lemon juice, salt, peppers, Worcestershire sauce, and 1/2 cup water in a blender. Pour into prepared baking dish. Chill in freezer, scraping every 30 minutes with fork, until frozen, 2 to 3 hours.

  2. Shuck oysters, leaving them on the half shell. Arrange on a bed of crushed ice. Top each with 1 teaspoon granita, and serve immediately garnished with horseradish and celery leaves.


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