This recipe is from Savoring SIMI Since 1876, a collection of recipes served by our winery chefs throughout our 140 year history and currently brought to life by our beloved Chef Kolin Vazzoler.
In a small pot, mix water, sugar, lemon zest and shiso leaves. Bring to a boil and then take off heat and cover. Let steep for 20 minutes. Strain shiso leaves out and add the yuzu juice.
Place mixture in a shallow container and put into freezer for 1 hour. Pull out of freezer and scrape surface with a fork to break up into little crystal chucks and then back into the freezer for another hour. Repeat process till completely frozen and broken up. Store in freezer.
Open oysters and remove the top shell. Detach oyster from bottom cupped shell and check to make sure no remnants of broken shards of shell in the bottom. Replace oyster in bottom shell.
Top oyster with a little shiso granite and garnish with chiffonade of shiso.
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