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Ingredients
75 g (3 oz) caster sugar
600 ml (1 pt) tomato juice
3 tbsp vodka
Juice of 1 lime
1 tbsp Tabasco® Red Pepper Sauce
Celery sprigs to serve
Place sugar in a heavy-based pan with 75 ml (3 fl oz) water and simmer until syrupy. Cool completely. Mix syrup with tomato juice, vodka, lime juice and Tabasco® Red Pepper Sauce. Pour mix into a freeze-proof container and freeze for two hours, or until partially frozen. Remove tomato mix from freezer and whizz in a food processor until smooth. Return to freezer container. Freeze. You may need to blend again to achieve a really smooth texture, or you can eat this sorbet slightly grainy as a
granita.
Remove sorbet from freezer 15 minutes before serving. Scoop into chilled cocktail glasses and serve with sprigs of celery.
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