Oyster Granitas

A Granita is a semi-frozen dessert made from sugar, water and various flavorings. Originally from Sicily, it is available throughout Italy in varying forms. It is related to sorbet, or Italian ice, but has a more icy, crystalline texture.

The following are granita recipes with a “twist:” made with a one of the flavorful Hellraising Hot Sauces and sweetened with either simple syrup and/or a flavored balsamic vinegar that complements the spicy base. Any of these is an imaginative counterpoint to a fresh, chilled seafood course.


1/4 Cup Hellraising Forbidden Fruit Hot Sauce
1-1/2 Tbsp simple syrup
1 Cup water

1/4 Cup Hellraising Sweet Suffering Hot Sauce
1-1/2 Tbsp
1 Cup water

1/3 Cup Hellraising Green Fever Hot Sauce
1/4 Cup Watermelon White Balsamic
1 Cup water

1/3 Cup Hellraising Triple Inferno Hot Sauce
1/4 Cup Passionfruit Jalapeno Balsamic
1 Cup water



Combine the Hellraising Hot Sauce with their companion ingredient and water. Pour into a shallow dish, cover with plastic wrap, and freeze overnight. Mixture will become *almost* frozen – very cold, but not entirely solid.

Remove dish from freezer, uncover, and flake with a fork. Serve a small scoop of granita on or beside your favorite oyster (or shrimp, or other chilled seafood or shellfish) for an interesting flavor combination! If you like less heat, use less hot sauce and a little more balsamic or simple syrup.