Bloody Mary Seafood

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.

Prep Time: 5 mins
Cook Time: 2 hours
Total Time: 2 hours 5 mins
Yield: 6 Serves 1x
Category: Seafood



  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.
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