This granita gets its heat from sriracha, a spicy Asian hot sauce, and freshly grated horseradish. For a milder version, cut down on the amounts, or omit them entirely. For a five-alarm treat, increase the sriracha to one teaspoon. (And don’t say we didn’t warn you.)
- 4 cups tomato juice
- 1/2 teaspoon Sriracha
- 1/2 teaspoon horseradish, freshly grated
- 2 tablespoons parsley, chopped
- 2 tablespoons fresh lemon juice
- 1/4 tablespoon kosher salt
- 1/4 tablespoon black pepper, ground
- 1/4 tablespoon ground celery seed
- 1/2 teaspoon Worcestshire sauce
- 1/4 cup vodka
- Whisk together all ingredients until well combined. Give the mixture a taste, and adjust accordingly.
- Pour into a shallow, freezer-safe dish. Freeze for an hour.
- Stir the mixture with a fork to break it up. Return to the freezer.
- Check and rake with a fork every thirty minutes until the mixture is icy and frozen.