Bloody Mary Sorbet

This past Sunday afternoon, a friend was hosting that most wonderful of hot summer day events: an adult ice cream social. There were lambic floats, tequila popsicles, irish coffee jello shots and many flavors of delicious home-made sorbets.

Originally I had thought to bring some lambic, but sometime on Saturday inspiration struck and I decided to see if it was possible to make a sorbet that would reflect one of my favorite Sunday morning drinks, the Bloody Mary.

It appeared to go over fairly well, so here’s my recipe as best I can remember it:

First, take about 3 cups of tomatoes and cut them into smallish pieces. (I was using mostly romas and cherries, so I didn’t peel them, but honestly if I was doing this again I’d probably use larger tomatoes and go ahead and remove the skins.)
Next, take about a cup of sugar and a cup of water and bring to a boil over the stove to dissolve the sugar. To taste, add the following:
worcestershire sauce (I used about a tablespoon) hot sauce (about 1/2 a tablespoon), fresh basil, finely chopped (I used about 1/4 cup) fresh ground pepper and the juice of a lime.
stir together and remove from the heat. Add about 1/4 cup of vodka. (If you’d rather it not be boozy, just cook the liquid a little longer after you’ve added the vodka and most of the alcohol will cook out)

Pour the liquid into a blender with your chopped tomatoes and pulse until it gets to a fairly smooth consistency. Then just process in an ice cream maker according to machine directions, or freeze in a shallow container, stirring every couple hours.

This was really good in a glass with a touch of vodka and one of Rebecca’s pickled okra slices!


One thought on “Bloody Mary Sorbet

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