Serves 4-6
1 cup water
1 cup sugar
1 egg
Zest and juice of 3 limes
1 tablespoon tequila
8 sprigs coriander
2 dozen large oysters
Bring water and sugar to a boil. Crack the egg and carefully place it in the pot, adding the lime juice until the portion of the egg floating above the water shrinks to the size of a dime. Add the lime zest, tequila, and coriander to the liquid. Puree the mixture in a blender and strain into a shallow glass baking dish. Place the dish in the freezer and stir with a fork every 10 minutes until the liquid reaches a slushy, Italian ice consistency. Shuck and plate the oysters, and garnish each with a dollop of lime granite. Serve immediately.
