Day 3 Tomato- Veggie Ice

Something a little different today by using vegetables, for those who might want to try something cooling, refreshing and no sugar. This recipe sounded so different that I will be making it. I have two little books that are just for ice cream and this is where I am taking most of my recipes. 'Best of Ice Cream' by Cox & Kinard. Booklet from BHG called 'Ice Cream'. I usually change a recipe to fit my needs, and as such will be doing that with this recipe. I would think this recipe is originally called 'Russian Tomato Ice' because of the added vodka.  I will add the original recipe at the end. Isn't fun to recreate your own recipe and come up with something a little different! Will be adding a picture next week.

Tomato-Veggie Ice
2 teaspoons lime zest
1/4 cup lime juice, fresh squeezed
4 cups V-8 juice, chilled
1/2 cup tomato juice, chilled

1 tablespoon Worcestershire sauce
2 teaspoon minced onion
1 teaspoon hot pepper sauce
Pinch of salt
Small celery stalks with leaves, for decoration (optional)
Sliced lime or lemon slices for decoration (optional)
In a medium bowl, combine the lime zest and lime juice, tomato juice, water, Worcestershire sauce, onion, hot pepper sauce, and salt. Transfer the mixture to a jelly roll pan. Freeze the mixture for 1 1/2 to 2 hours, or until firm.
To serve, remove the ice from the freezer and allow it to soften slightly. Spoon it into chilled dessert dishes or stemed glasses. Decorate with celery stalks and lemon or lime slices, if desired. Serve immediately.
Makes about 1 quart.

Russian Tomato Ice
2 teaspoons finely grated lime zest
1/4 cup fresh lime juice
4 cups canned tomato juice, chilled
1/2 cup vodka, chilled
1 tablespoon Worcestershire sauce
2 teaspoon minced onion
1 teaspoon hot pepper sauce
Pinch of salt
Small celery stalks with leaves, for decoration (optional)
Lime or lemon slices  or small wedges, for decoration (optional)
In a medium bowl, combine the lime zest and lime juice, tomato juice, vodka, Worcestershire sauce, onion, hot pepper sauce, and salt. Transfer the mixture to a shallow metal baking pan or to several clean, undivided metal ice cube trays. Freeze the mixture for 1 1/2 to 2 hours, or until firm.
To serve, remove the ice from the freezer and allow it to soften slightly. Spoon it into chilled dessert dishes or stemed glasses. Decorate with celery stalks and lemon or lime slices, if desired. Serve immediately.
Makes about 1 quart.