Bloody Mary Sorbet

From the Lea and Perrins cookbook which has so many great recipes in it!!

• 1 carton tomato juice
• juice of two lemons
• 1 tablespoon Lea & Perrins (use less if you want it more tomatoey)
• Few drops tabasco sauce
• 1/2 teaspoon celery salt
• Lots of black pepper
• 1 teaspoon caster sugar
• 150ml vodka (or tequila for a Bloody Maria)
• 2 egg whites
• few sprigs of fresh mint

Put the tomato juice, lemon juice, L&P, tabasco, celery salt, black pepper, sugar and vodka in a food processor or blender and blitz until mixed and smooth.

Whisk up the egg white in another bowl until stiff and then fold the egg whites into the tomato mixture until combined (do not over fold).

Put the mixture into an ice cream maker for 30 minutes then transfer to a freezable container and freezer overnight.

OR put the mixture in a suitable plastic container and put in freezer, remove every hour or so and give the mix a good stir, do this three or four times to prevent the ice crystals forming.

Serve in martini glasses with sprigs of fresh mint.

Print this post