VIRGIN BLOODY MARY

33 Cals 1 Protein 7 Carbs 0.5 Fats
PREP TIME:
10 mins
COOK TIME:
0 mins
TOTAL TIME:
10 mins
YIELD:4 SERVINGS
COURSE:Drinks
CUISINE:American
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!
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
INSTRUCTIONS
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.
Serving: 2/3 cup, Calories: 33kcal, Carbohydrates: 7g, Protein: 1g, Fat: 0.5g, Sodium: 295mg, Fiber: 1.5g, Sugar: 4.5gBlue Smart Points:1Green Smart Points:1Purple Smart Points:1

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