Bloody mary granita

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.