It’s a hot, humid Saturday morning, and you’ve got a pounding headache.
Imagine if you could just pull a cool, crisp, savory tomato ice pop out of the freezer—and then drop it into a chilled glass of vodka. Now that’s what we call some serious hair of the dog—an ideal brunch play on the poptail trend.
This recipe takes advantage of the abundance of tomatoes we have right now, playing off the classic flavors of the Bloody Mary: horseradish, black pepper, Worcestershire and jalapeño for some heat. The ice pops are still great without alcohol for a handheld alternative to summer gazpacho. Just make sure you’re picking ripe tomatoes for a true punch of flavor.
Bloody Mary Mix Ice Pops
Recipe from the Tasting Table Test Kitchen
Yield: Ten 3-ounce pops
Prep Time: 15 minutes, plus freezing time
Cook Time: N/A
Total Time: 15 minutes, plus freezing time
2 large (16 ounces) red heirloom tomatoes, stemmed
2 tablespoons honey
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon freshly grated horseradish
½ teaspoon freshly ground black pepper
¼ teaspoon Worcestershire sauce
¼ jalapeño, stemmed and seeded
½ cup halved heirloom cherry tomatoes
1 tablespoon thyme leaves
In a blender, combine all the ingredients, except for the cherry tomatoes and thyme leaves. Purée until smooth, then transfer to a bowl and fold in the tomatoes and thyme. Divide between ten 3-ounce Popsicle molds. Freeze until solid, 4 to 6 hours, then unmold and serve.