VIRGIN DRINKS RECIPE RECIPES

Name: Virgin Bloody Maryu00A0
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 2 cups prepared tomato juice (preferably low sodium); 1/4 cup dill pickle juice OR olive brine; 2 tablespoons fresh lemon juice; 1 tablespoon prepared horseradish; 1 teaspoon hot sauce (such as Franks); 1 teaspoon Worcestershire sauce; 1/4 teaspoon celery seeds; 1/8 teaspoon cayenne pepper; 4 small celery heart stalks with leaves (for serving); 4 lemon wedges (for garnish); 12 large olives (optional for serving)

VIRGIN BLOODY MARY RECIPE - SKINNYTASTE

Virgin Bloody Mary Recipe - Skinnytaste image

Craving a Bloody Mary but doing a dry challenge? Make this Virgin Bloody Mary, also known as the Virgin Mary, and you won’t miss the vodka!

Provided by Gina

Categories Drinks

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 cups prepared tomato juice (preferably low sodium)
1/4 cup dill pickle juice OR olive brine
2 tablespoons fresh lemon juice
1 tablespoon prepared horseradish
1 teaspoon hot sauce (such as Franks)
1 teaspoon Worcestershire sauce
1/4 teaspoon celery seeds
1/8 teaspoon cayenne pepper
4 small celery heart stalks with leaves (for serving)
4 lemon wedges (for garnish)
12 large olives (optional for serving)

Steps:

Combine tomato juice, pickle juice, lemon juice, horseradish, hot sauce, Worcestershire sauce, celery seeds, and cayenne in a large pitcher.
To serve, pour about 2/3 cup into 4 ice-filled glasses. Garnish each with a celery stalk, olives and a lemon wedge.
Can be made 4 days ahead; keep chilled.

Nutrition Facts : ServingSize 2 /3 cup, Calories 33 kcal, CarbohydrateContent 7 g, ProteinContent 1 g, FatContent 0.5 g, SodiumContent 295 mg, FiberContent 1.5 g, SugarContent 4.5 g

BLOODY MARY RECIPE | INA GARTEN | FOOD NETWORK

Bloody Mary Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Total Time 45 minutes

Prep Time 15 minutes

Yield 6 drinks

Number Of Ingredients 10

Ingredients

3 large stalks celery from the heart, including leaves, plus extra for serving
36 ounces tomato juice (recommended: Sacramento)
2 teaspoons prepared horseradish
1 teaspoon grated yellow onion
1 lemon, juiced
1/2 teaspoon Worcestershire sauce
1/2 teaspoon celery salt
1/4 teaspoon kosher salt
12 dashes hot sauce (recommended: Tabasco), or to taste
1 1/2 cups vodka

Steps:

Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

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Craving a Bloody Mary but doing a dry challenge? Make this Virgin Bloody Mary, also known as the Virgin Mary, and you won’t miss the vodka!
From skinnytaste.com
Reviews 4.9
Total Time 10 minutes
Category Drinks
Cuisine American
Calories 33 kcal per serving

Can be made 4 days ahead; keep chilled.

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Cut the celery in large dice, including the leaves, and puree in the bowl of a food processor fitted with the steel blade. Process until finely minced. In a large pitcher, combine the rest of the ingredients except the vodka. With the food processor running, pour 1/4 of the tomato juice mixture into the food processor through the feed tube. Then pour the contents of the food processor into the pitcher with the remaining tomato juice mixture. Add the vodka and chill. Serve in tall glasses over ice with a stick of celery.

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1. Peel the onion, garlic and ginger, and roughly chop.
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3. Meanwhile, peel the parsnips and chop into 3cm chunks. Stir them into the onion mixture until well coated.
4. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
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See details

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1. Fill a small pan with water, place over a medium heat and bring to the boil.
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3. Place the couscous into a bowl, cover with 250ml of the boiling water. Cover with a plate and set aside.
4. While the couscous is steaming, coarsely grate the cucumber into a small bowl, add a pinch of sea salt and leave for 5 minutes.
5. Meanwhile, place the chicken on a plate. Drizzle over 1 teaspoon of olive oil, the oregano and a pinch of black pepper. Finely grate over the lemon zest, then turn the chicken over to coat.
6. Using clean hands, gently squeeze the moisture from the grated cucumber into the sink, then return to the bowl. Stir in the yoghurt, a good squeeze of lemon juice and a pinch of pepper. Pick and finely chop the mint leaves, then stir half into the yoghurt mixture.
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