Bloody Mary Popsicles

By • August 21, 2016 0 Comments

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Bloody Mary Popsicles


Author Notes: I was always hesitant to try a Bloody Mary for fear of it tasting like V8 juice with cheap vodka. And the bad version does - this version, however does not. This pop is punchy and bright because we're using freshly grated horseradish and fresh tomatoes juice here; the savory spiciness of this popsicle is truly delightful. If you can't locate horseradish root, look for jars of fresh horseradish packed in only vinegar and salt - usually in the produce or a refrigerated section of the grocery store. These pops are the perfect summer brunch...on a stick. (Adapted from Anna Vanderzee,)Sam

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Makes about 10 - 3 ounce popsicles

  • 1/4 cup freshly grated horseradish
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon chile sauce (or to taste)
  • zest + juice of 1 lime
  • 3/4 teaspoon celery salt
  • 1/2 teaspoon salt
  • a few turns of freshly ground black pepper
  • 2 cups fresh tomato juice
  • 1 cup vodka
  1. Combine all the ingredients, except the vodka, in a 4 - cup measuring cup. I recommend only adding about 1/2 tbsp of chile sauce first. Stir well and taste to see if you want more spice. Cover and let the mixture refrigerate for at least a couple of hours, ideally overnight.
  2. When you are ready to make the popsicles, add the vodka to the mix and stir well. Pour the mixture into a 10 - cavity popsicle mold and let the pops freeze for about 30-45 minutes, or until firm enough to insert the popsicle sticks without them sinking. Put in the sticks and freeze until solid, another 4-5 hours. Remove the pops from the molds and serve.

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