Bloody Mary sorbet

Bloody Mary sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

One of our customers serves this with sweet basil ice cream as a starter.

Ingredients

Quantity Ingredient
50g caster sugar
600ml tomato juice
3 tablespoons vodka
1 lime, juiced
1/2 tablespoon tabasco sauce

Method

  1. Put the sugar into a saucepan with 75 ml water. Bring to the boil, then turn down the heat and simmer until slightly thicker and syrupy. Remove the sugary syrup from the heat and cool completely.
  2. Mix the cooled syrup with all the other ingredients in a bowl and refrigerate for 6 hours or preferably overnight.
  3. When ready, pour the mixture in an ice-cream maker and churn.
  4. Spoon the churned sorbet into a container, or freeze until needed, removing it 20 minutes before serving so that it can soften a little.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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