Recipe courtesy of chef Michael Smith
Ingredients
1 can (398 mL) diced tomatoes
1/2 cup vodka
1/2 cup sugar
1 tsp. Worcestershire sauce
1 tsp. hot sauce
1/2 cup freshly squeezed lemon juice
1/4 tsp. salt
4 dozen fresh oysters
Directions
- In a blender or food processor, purée the tomatoes, vodka, sugar, Worcestershire sauce, hot sauce, lemon juice, and salt. Pour into a shallow dish and place in the freezer.
- After a few hours stir and scrape the works with a fork, continuing every few hours until the mixture is frozen and granular. It’s best to make the ice a day before serving.
- Suck and top each oyster with a spoonful of the Bloody-Mary ice at the last second so it stays frozen.