South African oyster

Name: South African oyster
Ingredients: 2 units.items Red onion; 25 g Sushi su; 25 g Sugar; 200 g Raspberry vinegar; 3 units.items rooibos tea bags; 700 g Water; 40 g Sugar; 150 g hibiscus syrup; 1 Geay oyster; 1 units.items flower of choice

Oyster with a vinaigrette of red onion and raspberry, served with hibiscus and rooibos tea granita.

Ingredients

2units.itemsRed onion

25gSushi su

25gSugar

200gRaspberry vinegar

3units.itemsrooibos tea bags

700gWater

40gSugar

150ghibiscus syrup

1Geay oyster

1units.itemsflower of choice

Preparation

Finely dice the red onion.
Gently cook the red onions over low heat until soft.
Deglaze with sushi su and raspberry vinegar.
Add the sugar and make sure it dissolves.
Remove the pan from the heat and cover with foil. Let infuse for 3 hours.

Make tea from the water and rooibos tea.
Add the remaining ingredients and heat gently until the sugar is dissolved in the mixture.
Strain the mixture into a container and place in the freezer.
Every half hour, stir the mixture with 2 forks and repeat until a nice granita has formed.