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.
- 1 tbsp fresh ginger, chopped
- 1 clove garlic, crushed
- ½ tbsp olive oil
- 1 tsp Herbie’s Celery Seed
- ¼ tsp Herbie’s Ground Allspice
- ½ tsp Herbie’s Horseradish Powder mixed with 1 tbsp water
- ½ tsp Herbie’s Gochugaru Chilli orHerbie’s Kashmiri Chilli for a bit more kick
- 2 tbsp apple cider vinegar
- 1 tsp brown sugar
- 2 tsp lemon juice
- 2 tbsp vodka (optional)
- 500ml (2 cups) tomato juice
- dash of worcestershire
- 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.
- 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.
- After one hour, using a fork, break up the iced mixture into granules and re-freeze for a further hour.
- Serve the granita immediately as it will melt quickly, and remaining chilled sauce for dipping.