Frosted Tomato Cocktail
A lovely refreshing start to a meal with a slight kick of heat!
- Yield: 4 1x
Ingredients
Scale
- 1 kilo tomatoes, skinned and chopped
- 125 mls tequla
- 4 tbsp water
- 2 tsp sugar
- juice of 1 lime
- dash of Tabasco Sauce
- 1 tbsp sea salt, I used Maldon
- 1 tsp fennel seeds
- Mint Leaves to garnish
- Pepper
Instructions
- Toast the fennel seeds in a skillet over medium heat until fragrant. Place the salt and toasted fennel seeds in a mortar and grind until they are well combined and the seeds have broken down. Pass through a very fine sieve and set aside.
- Place the tomatoes, tequila, lime juice, and sugar into a blender and puree until smooth. Add the fennel salt, pepper and Tabasco sauce to taste.
- Pour mixture into large ice cube trays and freeze. Just before serving remove from freezer, take the frozen cubes out of ice tray and place them back in the blender.
- Puree until smooth but still frozen.
- Spoon into chilled glasses, garnish with mint and serve immediately.