Tomato Slush

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  • 3 cups tomato juice
  • 4 whole cloves
  • 1 tablespoon chopped onion
  • 2 bay leaves
  • 1/4 teaspoon salt
  • 2 tablespoons lemon juice


  1. In a saucepan, combine tomato juice, cloves, onion, bay leaves and salt. Simmer for 15 minutes. Strain and cool.
  2. Stir in the lemon juice. Pour into a shallow pan and freeze until ice crystals form and it is a thick slush. Remove from the freezer and beat with a fork until fluffy.
  3. Serve in goblets.