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    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Bloody Mary Ice Pops

Bloody Mary ice pops. Photo by Elvira
Kalviste | THE NIBBLE.

 

Yesterday we proposed diet ice pops, made from diet fruit soda.

This time, it’s serious: Bloody Mary ice pops.

You can turn any juice-based cocktail into an ice pop. We especially like Bloody Mary ice pops because they have no sugar (guilt free!) and because the kick of spices in the ice is very refreshing indeed.

  • Make your from-scratch Bloody Mary base or use a mix. We make our own, from Knudsen’s Tomato Juice, horseradish, hot sauce and fresh lime juice. Play with the proportions to decide how spicy and citrusy you like it (we also add a half teaspoon of lime zest). We use two teaspoons of horseradish, a tablespoon of lime juice and four shakes of hot sauce per six ounces of tomato juice. (We prefer to get the heat from the horseradish than from hot sauce.)
  • Start with a tablespoon of vodka per pop. The amount you use will depend on the volume of your pop molds. Water freezes at 32°F, but the freezing point of ethanol alcohol is -173.2°F. Thus, too much alcohol impedes freezing—you’ll end up with a slushie (not a bad idea!).
  •  

  • You can conduct a test with your first batch. Add different amounts of vodka to each of the pop molds and see which works for you.
  • Or, substitute shochu for vodka. Shochu, called “Japanese vodka.” has half the proof of vodka—40 proof compared to 80 proof. Thus, it freezes more easily: The lower the proof, the higher the freezing point. More about shochu.
  •  
    Of course, you can also make Virgin Mary ice pops. They’re equally delicious.

    Whether pop or slushie, enjoy!

      





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