Food & Cooking Recipes Appetizers Oysters on the Half Shell with Watermelon Granita Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings: 4 Yield: 1 dozen Mixed with lemon juice and pepper, the frozen watermelon puree is a delicious riff on a classic mignonette. Ingredients 8 ounces watermelon (about ½ small), peeled and cut into cubes (1 ½ cups) 3 tablespoons fresh lemon juice (from 2 lemons) Coarse salt and freshly ground pepper 12 fresh oysters, preferably Blue Point, scrubbed well Crushed ice cubes Garnish: thin strips lemon zest Directions Puree watermelon in a blender until smooth. Strain mixture through a fine sieve into a 5-by-9-inch nonreactive loaf pan; discard solids. Stir in lemon juice, 1/8 teaspoon salt, and 1/2 teaspoon pepper. Cover with plastic wrap; freeze until firm, about 3 hours. Scrape granita with a fork until fluffy. Freeze again while shucking oysters. Shuck oysters, and arrange on a bed of crushed ice. Garnish ice with lemon zest. Top each oyster with 1 to 2 teaspoons granita toward the narrow end of the oyster shell. Cook's Notes Granita can be frozen for up to 1 week. Rescrape before using. Rate it Print