• 24 PEI Oysters, shucked
  • 2 cups / 500 ml Red Beets, peeled & grated
  • 1 each Lemon, zest and juice
  • 2 cups Water
  • 1/4 cup / 50 ml Sugar
  • to taste Salt
  • 1/4 cup / 50 ml Crème Fraiche
  • as desired Fresh Mint, chopped


  1. Place beets, water, sugar and salt into a medium pot; heat over medium-high heat and bring to a boil.
  2. Reduce heat and cook for 15-20 minutes or until softened; remove from heat and allow to cool.
  3. Add lemon juice & zest to the beet mixture and puree until smooth; strain through a fine mesh strainer
  4. Place beet liquid into a baking dish and put into a freezer. As the liquid begins to freeze occasionally stir it with a fork to create ice crystals. Once the mixture is frozen it is ready to use
  5. Place oysters onto a plate or serving platter. Top with a dollop of crème fresh.
  6. Scrape some of the beet granita onto each oyster and garnish with mint. Serve cold.