In a large pot combine the
Tomatoes (2 lb)
Granulated Sugar (2 Tbsp)
Distilled White Vinegar (1 tsp)
Salt (1 tsp)
Ground Black Pepper (1 tsp)
. Bring to a simmer and cook for 25-30 minutes, or until soupy. If using store-bought tomato juice skip to step 3.
Sieve the mixture in batches, then set juice aside to cool. This can last in the refrigerator for 1 week.
In a large mixing bowl combine 2 cups tomato juice,
Vodka (1/4 cup)
Worcestershire Sauce (2 Tbsp)
Horseradish (1 tsp)
Tabasco® Original Red Pepper Sauce (1/2 Tbsp)
, and juice of the
. Transfer to a pourable cup.
Place the rounds of
in every mold. Pour the mixture into the molds.
Celery (6 sticks)
sticks into the molds and freeze for 6 hours.
Remove from mold and serve. Garnish with
Sea Salt Flakes (to taste)
Old Bay® Seasoning (to taste)