Bloody Mary Seafood

Prep time:

Cook time:

Serves: 6

We’ve turned our Bloody Mary into a sauce and granita for seafood this Christmas. Add more tomato juice for a delicious drink, or freeze all to make a palate cleaning granita mid-course. This makes enough for at least two dozen oysters and prawns.

Ingredients

Instructions
  1. Heat ginger and garlic over low heat in oil for 2 minutes until fragrant. Add all remaining ingredients and keeping heat low, warm for ten minutes without boiling.
  2. Blitz the sauce with a stick blender, then put half into a shallow tray (about takeaway container size) in the freezer. Place remainder in the fridge.
  3. After one hour, using a fork, break up the iced mixture into granules and re-freeze for a further hour.
  4. Serve the granita immediately as it will melt quickly, and remaining chilled sauce for dipping.