Bloody Mary Slushes
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FROM: - McCall's Best Recipes - 1990 INGREDIENTS
1 medium onion, quartered
1 can (46-ounces) vegetable juice
3 tablespoons white-wine Worcestershire sauce
1 tablespoon lemon juice
2 cups pepper-flavored vodka
Lime slicesThe night before serving, make slush mixture.
In food processor or electric blender, combine onion, half the vegetable juice and all the Worcestershire and lemon juice; process until smooth. Pour mixture into shallow non-aluminum baking pan. Stir in remaining vegetable juice. Cover; freeze.
One hour before serving, remove pan of frozen juice mixture. Let stand at room temperature 30 minutes. With fork, break mixture into small chunks; place half the pieces in food processor or electric blender. Add 1 cup vodka; process until smooth. Spoon into 4 large stemmed glasses. Repeat with remaining chunks and vodka. Garnish each glass with a lime slice.
Makes 8 servings