Bloody Mary Sorbet
- 75g caster sugar
- 75ml water 600ml
- 1pt tomato juice, or pressé
- 3 tbsp vodka
- juice of 1 lime
- 1 tbsp Tabasco® Red Pepper Sauce
- Celery sprigs for decoration
Place the sugar in a pan with the water. Bring to bubbling point then turn down to simmer until syrupy. Cool completely.
Place the tomato juice in a jug with the syrup, vodka, lime juice, and Tabasco® Red Pepper Sauce. Pour into an ice cream maker and process according to maker’s instructions.
Or – pour mix into a shallow freezer proof container and freeze on HIGH. Remove from the freezer and whizz in a processor to blend in the ice crystals and give a smooth texture. Return to the freezer container and smooth over, pressing down with the back of a spoon. Freeze.
You may need to do this more than once to achieve a really smooth texture, but it looks good and tastes fantastic in its grainy state as well without the need for processing.
Remove from the freezer 15 minutes before serving in scoops in chilled cocktail glasses with sprigs of celery for decoration.
[tooltip text="We're often contacted by PR agencies and companies asking if we'd like to feature their client's recipes. We only share recipes that we think would interest our readers, and this is one of them!"]This recipe was provided by our friends at Tobasco[/tooltip]