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Ingredients
US|METRIC
3 SERVINGS
- 8 plum tomatoes (ripe, quartered)
- 2 bunches basil (about 2 cups leaves packed)
- ice
- 1/2 cup vodka
- sea salt (to taste)
- 1/2 lemon
- cherry tomatoes
- grape tomatoes
- basil leaves (Small)
- fresh mozzarella balls (Bite size)
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Directions
- Place the sauce screen in the basket of the KitchenAid® Maximum Extraction Juicer. Add the tomatoes to the hopper and process. Line a colander or strainer with two layers of cheesecloth. Place it over a bowl or large glass measuring cup. Add the tomato mixture to the colander. Gather sides of cheesecloth to form a sack. Tie the top of the cheesecloth. Let the tomato water drip into the bowl for at least six hours or overnight. You should get at least one cup of a clear liquid. Clean out juicer for next use.
- Place the low pulp screen in the basket of the KitchenAid® Maximum Extraction Juicer. Juice the leaves of the basil until you get 2 tablespoons of juice.
- Fill a cocktail shaker halfway with ice. Add one cup of the tomato water, 2 tablespoons of basil juice, the vodka and a dash of sea salt. Squeeze the juice from the lemon into the shaker. Shake the mixture so it is well chilled and blended. Adjust with more salt if necessary.
- To make skewers, alternate tomatoes, basil leaves and mozzarella balls on a skewer. Make extra, if desired, to serve with the cocktails.
- Pour the shaken drinks into the glasses and garnish each glass with a skewer.
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