Holiday magic, right on your plate (and in your glass). One bite of oysters with rosé granita, one sip of 2019 Le Rêve Rosé, and suddenly you’re officially in celebration mode: fancy, fun, and effortlessly festive.

Champagne and oysters with caviar served on a gray tablecloth with decorative garnishes.

Serves: 12 oysters

(enough for 2–4 people as an appetizer)


Ingredients


For the Rosé Granita

  • 1 cup chilled sparkling rosé - but save the La Reve for sipping!
  • 2 tbsp sugar (or honey)
  • 1 tbsp fresh lemon juice
  • 1 tsp finely grated lemon zest


For Assembly

  • 12 fresh oysters, shucked (I prefer smaller ones, like Kumamoto)
  • Caviar (1/2–1 ounce, depending on how generous you want to be)
  • Rock salt, for serving



Instructions



1. Make the Granita

  • In a small bowl, whisk together the rosé wine, sugar, lemon juice, and lemon zest.
  • Pour the mixture into a shallow metal or glass baking dish.
  • Freeze for 30–45 minutes, then scrape with a fork.
  • Return to the freezer and repeat scraping every 30 minutes until fluffy, icy crystals form — about 2–3 hours total.


2. Prep the Oysters

  • Shuck the oysters just before serving.
  • Nestle them on a tray filled with rock salt so they stay upright.
  • Keep the oyster water in the shell - it adds great flavor.


3. Assemble

  • Add a small spoonful of granita to each oyster.
  • Top with a small dollop of caviar.
  • Pop and pour the La Reve.
  • Serve immediately.