For The Granita
For The Pomegranate Jelly
1 For The Granita Place the sugar and water in a small pot over a low heat, stir until the sugar has dissolved, increase the heat and boil for 10 minutes, remove from heat and allow to cool completely.
2 Stir the grapefruit juice together with the sugar syrup and pour into a shallow freezer dish (we used a small metal baking pan). Place in the freezer and allow mixture to cool until almost frozen solid, about 3 hours. Remove from freezer and, using a fork, scrape until mixture is broken up and resembles finely crushed ice.
3 Return to freezer and freeze for another hour, repeat this process and freeze until ready to serve.
4 For The Pomegranate Jelly Place 1/3 cup pomegranate juice in a teacup, sprinkle over gelatine and set aside for 5 minutes.
5 Place the remaining pomegranate juice in small pot and heat gently, add the gelatine mixture and stir to dissolve.
6 Pour the mixture into a small shallow dish and place in the fridge until set, about 3 to 4 hours. Remove and cut out desired shapes.
7 To Serve Place the shucked oysters onto a bed of crushed ice, serve with pomegranate jelly shapes and granita, garnish with pomegranate rubies.
Text and image: Fairlady