This makes a great savoury sorbet to be served at any part of a meal. I like my Bloody Mary very spicy so add a little tabasco but if you want a milder version just leave the tabasco out.
Prep: 30 minutes
Cook: 1 litre
Bloody Mary Sorbet
1 litre tomato juice
1 tbsp worcestershire sauce
1/2 tsp tabasco
juice of 1 lemon
1/2 tsp freshly ground black pepper
freshly ground black pepper
Bloody Mary Sorbet: Mix all the ingredients together well. Place the mixture in an ice cream machine and churn it until firm. Freeze the sorbet until ready to serve. If you don't have an ice-cream machine freeze the mixture in unsealed container until just firm. Puree it in a food processor and refreeze the sorbet in a well sealed container.
To Serve: Remove the sorbet from the sorbet from the freezer 10 minutes before serving. Place scoops of the sorbet in tall glasses garnished with celery sticks and a little freshly ground black pepper.