2 ratings

Bloody Mary Granita


"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.



  • 1 1/2 Cup 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


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.