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 PopsRecipe 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