Bloody Mary Granita
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
60
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
3 cups
Tomato Juice1 tsp
Worcestershire Sauce1 tsp
Horseradish1 tsp
Hot Sauce3 tbsps
Parsley (finely chopped fresh)1 tsp
Celery Salt170 g
Vodka1 stalk
Celery (cut into 8 pieces)1 tsp
Sweet PaprikaDirections:
1
Whisk the tomato juice, Worcestershire sauce, horseradish, hot sauce, parsley, 1 teaspoon pepper and 1/2 teaspoon celery salt in a large bowl
2
Juice half of the lemon; add to the bowl along with the olive juice
3
Transfer 1 cup of the mixture to a bowl and stir in the vodka; cover and freeze until ready to serve (it will not solidify)
4
Pour the remaining tomato juice mixture into a baking dish, cover and freeze at least 3 hours, stirring with a fork after 30 minutes to break up any ice crystals
5
When ready to serve, scrape the granita with a fork so that the texture is similar to crushed ice
6
Cut the remaining lemon half into 8 wedges
7
Thread 2 pieces celery, 2 olives and 2 lemon wedges onto 4 skewers, alternating the garnishes
8
Mix the paprika and remaining 1/2 teaspoon celery salt on a plate
9
Moisten the rim of 4 glasses with a damp paper towel and spin them in the seasoning to coat
10
Pour some of the vodka mixture into each glass and top with the granita; garnish with the skewers and serve with a straw and spoon
11
Photograph by Stephanie Foley