Bloody Mary Granita

Bloody Mary Granita
Contributor
bloody mary

"This lovely little granita is a favorite of mine to serve at parties in the summer. We love a good Bloody Mary around our house, so we make up a big batch of this granita and serve it to our guests in shot glasses. It’s a great way to get your party started. It’s a little different for a granita, because there’s no sugar in it, but it has a good swift kick of heat."-Pamela Braun

Recipe excerpted with permission from Frozen Paleo: Dairy-Free Ice Cream, Pops, Pies, Granitas, Sorbets, and More by Pamela Braun. To purchase your own copy, click here.

 

6
Servings
13
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 1/2 cups tomato or vegetable juice (360 ml)
  • 3 tablespoons freshly squeezed lemon juice (45 ml)
  • 1 teaspoon horseradish (8 g)
  • 1/4 teaspoon celery salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/8 teaspoon tamari sauce
  • few dashes of hot sauce

Directions

Add all the ingredients to a large bowl and stir to thoroughly combine.

Pour the mixture into an 8 x 8 x 2-inch (20.32 x 20.32 x 5.08-centimeter) pan and freeze it for 1 hour.

Bring the pan out of the freezer and use a fork to scrape whatever bits of it have frozen.

Return it to the freezer for another hour. Again use a fork to scrape whatever bits have frozen—you’re creating ice crystals. You may need to do this 1 or 2 more times until you get the consistency you like. It really depends on how cold your freezer is.

Scrape again before serving.

Nutritional Facts

Sugar
2g
2%
Carbohydrate, by difference
3g
2%
Vitamin A, RAE
39µg
6%
Vitamin C, total ascorbic acid
15mg
20%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
7mg
1%
Choline, total
4mg
1%
Folate, total
12µg
3%
Magnesium, Mg
6mg
2%
Phosphorus, P
10mg
1%
Sodium, Na
41mg
3%
Water
55g
2%

Bloody Mary Shopping Tip

Buy your booze in bulk – transfer what you need into smaller bottles to stock your bar – you’ll save money and have enough leftover for your next party.

Bloody Mary Cooking Tip

Add another layer of flavor to your cocktails by making your own simple syrup – combine equal parts sugar and water with whatever aromatics you like – fresh herbs, whole spices, citrus, or chile peppers – heat to dissolve sugar and strain before using.

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