Bloody Mary Granita

Total Time:
3 hr 10 min
10 min
3 hr

4 servings

  • 3 cups tomato juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon horseradish
  • 1 teaspoon hot sauce
  • 3 tablespoons finely chopped fresh parsley
  • Freshly ground pepper
  • 1 teaspoon celery salt
  • 1 lemon, halved
  • 8 pimiento-stuffed green olives, plus 1 tablespoon olive juice
  • 6 ounces vodka
  • 1 stalk celery, cut into 8 pieces
  • 1 teaspoon sweet paprika
  • Whisk the tomato juice, Worcestershire sauce, horseradish, hot sauce, parsley, 1 teaspoon pepper and 1/2 teaspoon celery salt in a large bowl. Juice half of the lemon; add to the bowl along with the olive juice. Transfer 1 cup of the mixture to a bowl and stir in the vodka; cover and freeze until ready to serve (it will not solidify). Pour the remaining tomato juice mixture into a baking dish, cover and freeze at least 3 hours, stirring with a fork after 30 minutes to break up any ice crystals.

  • When ready to serve, scrape the granita with a fork so that the texture is similar to crushed ice. Cut the remaining lemon half into 8 wedges. Thread 2 pieces celery, 2 olives and 2 lemon wedges onto 4 skewers, alternating the garnishes. Mix the paprika and remaining 1/2 teaspoon celery salt on a plate. Moisten the rim of 4 glasses with a damp paper towel and spin them in the seasoning to coat. Pour some of the vodka mixture into each glass and top with the granita; garnish with the skewers and serve with a straw and spoon.

  • Photograph by Stephanie Foley

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