Bloody mary granita

Name: bloody mary granita
Cook time: 5 min
Total time: 155 min
Yield: 4
Ingredients: 1 lemon; 600 ml tomato juice; 1 tl tabasco habanero sauce; 2 tl worcestershiresauce; tl ground celery salt; 1 stem celery

Cocktail of lemon, tomato juice, Worcestershire sauce, celery salt, celery and vodka.

Ingredients

Kitchen Stuff

1 deep-freeze content approx. 1 liter
4 whiskey glasses

Directions

Halve the lemon and press 1 half out. Mix the tomato juice with the tabasco, Worcestershire sauce, lemon juice and celery salt.
Stir through so that the salt dissolves. Pour the mixture into a freezer and put in the freezer for 2½ hours.
Stir every 30 minutes with a fork.
Meanwhile cut the other half of lemon into slices and the celery stick in 4 pieces of 10 cm.
Scoop the granita into whiskey glasses. Divide the vodka and add extra tabasco to taste.
Garnish with a celery stalk and a slice of lemon.