Bloody Mary sorbet. What a glorious thing. Not overly sweet, perfectly spicy and very refreshing! This sorbet is a wonderful dessert or palate cleanser. Throw on an extra few shots of vodka and serve it poolside as an adult slushie. (You can tell i’m really excited about winter)
The trick with this sorbet is using top quality tomato juice. So none of that horrid stuff in the tin! Same goes for normal Bloody Marys and everything else in life. Top quality ingredients will give you a top quality result. You can spice it up as much as you like. Taste as you go and you can squeeze in some extra lemon or add a crack of freshly ground black pepper. You can also serve the sorbet with something fun like a celery salt cookie or black pepper shortbread.
Tabasco Bloody Mary sorbet
- 750ml tomato juice
- 110ml water
- 110g sugar
- 45ml vodka
- 15ml lemon juice
- pinch celery salt
- a dash Worcestershire sauce
- 1 tsp Red Tabasco
Place the water and sugar in a small saucepan and bring to the boil. Simmer until it becomes syrupy. If you have a thermometer it should read 112˚C when the syrup is ready.
Pour the sugar syrup into the tomato juice and mix. Add the vodka, lemon, celery salt, Worcestershire sauce and Tabasco all to your taste.
Pour the mixture into an ice cream machine and freeze according to manufacturer’s instructions.
If you don’t have an ice cream machine- pour the mixture into a zip lock bag and freeze. Remove when frozen and blend it a few chunks at a time in a food processor or using a stick blender. Return to the freezer in a container and freeze until firm.
*Disclaimer- this post has been sponsored by the awesome folks at Tabasco SA