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🍽️ Bloody Mary with Tomato Ice Cream

84 kcal · 30 min · 4 servings

Ingredients

• 4 stalks celery
• 150 ml vodka
• 4 tbsp lemon juice
• 0.5 tsp Worcestershire sauce
• 0.25 tsp Tabasco
• 0.5 tsp salt
• pepper (from the mill)
• 600 ml tomato juice

Instructions

1. 1. Briefly dip the tomatoes into boiling water.
2. 2. Immediately shock them in a bowl of cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Remove the hard stem end at the top.
5. 5. Quarter the tomatoes.
6. 6. Remove the seeds from the tomato quarters.
7. 7. Rinse the chili pod under running water.
8. 8. Cut the chili open lengthwise.
9. 9. Scrape the seeds out of the chili.
10. 10. Finely chop the flesh of the chili.
11. 11. Wash the mint under cold water.
12. 12. Pluck the mint leaves from the stems.
13. 13. Place the deseeded tomatoes, the chopped chili, and the mint leaves into a tall container.
14. 14. Puree the ingredients finely with a hand blender.
15. 15. Season the mixture with salt.
16. 16. Add lemon juice.
17. 17. Stir in honey.
18. 18. Taste the mixture and adjust with salt, lemon juice, and honey.
19. 19. Pour the mixture into the ice cream maker.
20. 20. Let the ice cream maker run for about 30 minutes until the mixture is creamy.
21. 21. Wash the celery stalks under running water.
22. 22. Dry the celery with kitchen paper.
23. 23. Cut off the lower, woody end of the celery.
24. 24. Place all remaining ingredients for the drink into a tall container.
25. 25. Stir the drink ingredients well together.
26. 26. Taste the drink mixture.
27. 27. Adjust the spices as needed.
28. 28. Scoop balls from the frozen tomato sorbet.
29. 29. Distribute the tomato ice cream balls among the glasses.
30. 30. Pour the Bloody Mary over the ice cream.
31. 31. Garnish the drink with a celery stalk.
32. 32. Serve the drink immediately.

Nutrition per serving

• kcal: 84
• Protein: 1 g · Fett/Fat: 0 g · Carbs: 4 g