Bloody Mary Granita

Bloody Mary’s cooler, sexier cousin.

10 prep

3-4 hours cook

Serves 4

Nell Carter

Ingredients

Blood Mary

500mltomato juice

50mlvodka

4 tbspolive brine

1 tbsplemon juice

1 tbsp lime juice

1/2 tspcelery salt

dashesTabasco

1 tspWorcestershire sauce

1 tsphorseradish (optional)

black pepper, to taste

To garnish

1celery stick, trimmed

1lemon wedge

olives, cornichons, chilli peppers - the choice is yours!

Tajin Rim

1 tbspagave syrup or honey

1 tbspTajin

All the flavour, heat and hangover curing properties of a bloody mary, in granita form. This frozen version of everyone's favourite brunch cocktail is perfect for the summer - make ahead of time and thank yourself the morning after the night before...

Method

In a bowl or jug, whisk together all ingredients until well combined. Taste and adjust seasoning — it should be bright, spicy, and savoury.

Pour into a shallow tray and place in the freezer.

Every 30–45 minutes, use a fork to scrape and fluff the mix. Do this until fully frozen and flaky — about 3–4 hours total.

Before serving up, dip the rim of your glasses in agave syrup or honey, then in in Tajin. Once you have a neat and even coating, spoon in your granita.

Garnish with celery and lemon and any extras of your choice. Grab a spoon and enjoy!