Recipe from Culinary Institute of America “Latin Flavors” Conference, San Antonio, 2009.

Think oysters on the half shell with the famous Brazilian liquor made into a granita.

6 ounces cachaca (Brazilian rum-like spirit)
2 limes cut in wedges
2 tablespoons finely chopped cilantro
1 1/2 teaspoons sugar, or as needed
Freshly cracked black pepper to taste
Sea salt to taste
Cilantro sprigs as garnish
Oysters on the half shell, as many as desired

Place the lime wedges, sugar, and chopped cilantro in a bowl and muddle well, or use a food processor. Add the cachaca, salt, and pepper and mix in well, then pulse a bit. Place the mixture in a shallow metal pan and freeze it, scraping with a fork every few hours until it is completely frozen and fluffy (if you know an easier way, by all means, do it!)

To serve, place a spoonful of the granita over the oysters and garnish. Serve cold.