Tomato Slush

  1. Tomato Slush

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

    In a saucepan, combine tomato juice, cloves, onion, bay leaves and salt. Simmer for 15 minutes. Strain and cool.

    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.

    Serve in goblets.

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