Bloody Marys are a favorite around here, but can be a little heavy in the hot weather. So, we decided to lighten things up for summer. We used tomato water instead of tomato juice and infused the vodka with cucumber and jalapeño. This is a loose recipe that can be adapted in any number of different ways. I made enough for two, but you could easily double or triple the recipe.
5 yellow and orange tomatoes // 1 1/2 teaspoon salt
special equipment: food processor and cheesecloth
Cut tomatoes into large pieces, and place in processor. Pulse with salt until you have a course paste (you don't want to over pulse). Place in a fine mesh sieve inside a bowl. You want it to fit inside, but not touch the bottom. Line with the cheesecloth and put paste inside. Let drain in the fridge for at least 8 hours, preferably overnight. Discard the pulp and reserve the water.
4 oz vodka // 1/2 seedless cucumber, sliced // 1 jalapeño, sliced
Combine ingredients and place in fridge overnight.
To make granita: combine 6 oz of tomato water and 2 oz of chilled, infused vodka. Place in an ice cream maker and freeze until the mixture is mostly frozen and just a little slushy.