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Fresh Melon And Vodka Granita With Oysters And Caviar

  • Yield: 4 to 6 servings


  • 1 cup water
  • 1 cup granulated sugar
  • 1 medium honeydew
  • Simple syrup (equal amounts of sugar and water simmered until sugar dissolves)
  • 1/2 to 1 cup vodka
  • 4 cups rock or sea salt
  • 1 container edible flowers
  • 4 dozen raw oysters
  • 4 ounces Sevruga caviar
  • 2 tablespoons finely chopped fresh parsley leaves


  • In a small saucepan, over medium heat, combine the water and sugar. I Bring to a boil and cook for 2 minutes. Remove from the heat and cool completely.
  • Using a sharp knife, remove the outer skin of the melon. With a spoon, scrape out the seeds and discard. Dice the melon into small pieces. In the cup of a blender, combine the melon and simple syrup to taste. Process until smooth. Add the vodka and process until smooth.
  • Pour the mixture into nonreactive cake pan and freeze until firm. Remove from the freezer and allow to sit for a couple of minutes. Using a knife, scrape the melon mixture back and forth, spoon the mixture into a plastic container with a lid. (**The consistency of the mixture should be slushy) An electric ice cream machine can also be used. Cover and freeze until ready to use.
  • Place the rock salt on the large oval platter. Lay the oysters on top of the salt. Place the flowers around the oysters. Spoon some of the Melon/Vodka Granita over each oyster.
  • Top the granita with some of the caviar. Garnish with parsley.