Oysters on the Half Shell with Green Tobiko Caviar and Yuzu Granitee

• 1 fresh lemon, zested and juiced
• 1 fresh lime, zested and juiced
• 2 tablespoons sake
• 1/2 cup water
• 1/3 cup sugar
• 1/2 cup yuzu juice
• 1/4 cup light corn syrup
• 6 dozen raw oysters on the half shell
• 3 tablespoons prepared wasabi
• 3 tablespoons tobiko caviar (flying fish roe)

1. In a small saucepan, heat the lemon zest and lime zest with the sake over medium-high heat until the sake is evaporated.
2. Set aside to cool.
3. In a separate saucepan, mix water, sugar, yuzu juice, lemon juice, lime juice, and corn syrup and bring to a boil over medium-high heat.
4. Reduce heat to low and simmer without stirring until all the sugar has dissolved, about 3 to 5 minutes.
5. Remove pot from heat and let syrup cool completely.
6. Add the lemon and lime zest, then pour into a shallow baking dish or plastic container and place in the freezer.
7. (The 6 cup capacity shallow plastic containers with a lid that measure 6 inches by 10 inches by 2 inches deep, and which you can get in grocery stores would be ideal for the purpose.)
8. Check after about 2 hours and stir the mixture.
9. After about 4 hours, the mixture will have begun to set up, and you can score the surface by turning a spoon backwards and using the tip to scrape the frozen syrup into "ice curls."
10. Repeat this scraping process periodically, every 2 hours or so, until all of the syrup is scraped into the consistency of water ice.
11. Serve after 8 hours.
12. Arrange the oysters on a bed of ice.
13. Top each oyster with 1/8 teaspoon of wasabi and 1/8 teaspoon caviar.
14. Serve with yuzu granitee.

fresh lemon, fresh lime, sake, water, sugar, yuzu juice, light corn syrup, oysters, wasabi

Taken from www.foodnetwork.com/recipes/robert-irvine/oysters-on-the-half-shell-with-green-tobiko-caviar-and-yuzu-granitee-recipe.html (may not work)