This Bloody Mary sorbet is easy to make and very refreshing as a starter, between courses or as a dessert. This classic cocktail and cold sorbet are a great match and perfect for the summer
- 150g granulated sugar
- 1 shallot, peeled
- 1 cucumber, peeled and deseeded
- 1 large red pepper, deseeded
- 500g ripe red plum tomatoes, quartered
- 5tbsp vodka
- 5tbsp lemon juice
- 5tbsp tomato purée
- 1tsp each Tabasco and Worcestershire sauces
- Salt and freshly ground black pepper
- Celery stalks and lime cheeks, to serve
Put the sugar and 150ml water in a small pan, simmer for a few mins until the sugar dissolves. Boil the syrup for 4 minutes to thicken it. Leave to cool for 10 mins.
Roughly chop the shallot, cucumber and pepper, put into a blender, or food processor, and whizz to chop it finely. Add the tomatoes, whizz again. Push the mixture through a coarse sieve into a large bowl or jug.
Add the sugar syrup and the rest of the ingredients, to taste. Mix well, then push through a fine sieve. Churn the sorbet in an ice-cream maker. Or pour it into a freezer container. Freeze for 6-8 hrs. Soften for about 30 mins, put in a food processor and whizz until just smooth. Freeze again in an ice-cream container for at least 2 hrs to firm.
Take out of the freezer and put in the fridge for 10 mins before serving. Spoon into chilled glasses. Serve with celery stalks and lime cheeks, and some thin cheesy biscuits, if you like.
Top tip for making Bloody Mary sorbet
If you forget to whizz the frozen mixture, don’t worry, you can serve it as an icy granita.