I am blessed with a lot of people around me who have big veggie gardens (ours is still quite basic but we’re working on it) and who share their harvest with me! With the tomato season in full bloom, I am drowning under homegrown tomatoes and I am refusing to waste any of these delicious babies. I am stacking on slow roasted oven tomatoes, tomato sauce and eating a lot of tomato salads. YUM!
When Williams-Sonoma asked me to create my own version of Bloody Mary with freshly juiced tomatoes, I couldn’t say no! Fresh tomato juice is the best especially when you use those good ripe tomatoes! To juice your tomatoes, you can use an electric juicer (check out the lovely juicer section at Williams-Sonoma) or use a simple juicing colander (make sure to peel the tomatoes first by putting them into hot water for a few minutes and then transfer them to cold water – the skins will break which will make tomatoes so much easier to peel!)
Now, instead of regular bloody mary, I decided to make popsicles. I have a garden party coming soon (if weather allows) and I like to surprise my guests with something unexpected. If you’re not much into that virgin stuff and you’re wondering weather you could add vodka to these popsicles, you’re lucky! The answer is YES!
Virgin Bloody Mary Popsicles
-+ 6 popsicles
500ml freshly squeezed tomato juice
4 tsp horseradish
2 tsp celery salt
2 tsp smoked paprika
0,5 tsp cayenne pepper
1 tbsp Worcestershire sauce
Juice from one lemon
Salt & pepper
In a big jug, mix all ingredients till well incorporated. Season with salt & pepper to taste. Fill popsicle molds with the bloody mary and put in the freezer for at least 5 hours. If you want a little twist, you can use celery sticks instead of the wooden sticks to hold your popsicles!