Bloody Mary Sorbet


    Texas Pete Foodservice

    Bloody Mary Sorbet

    Bloody Mary Sorbet


    Bloody Mary Sorbet

    • ½ cup Bloody Mary mix
    • ½ cup tomato juice
    • ½ cup Texas Pete® Seafood Cocktail Sauce
    • ¼ cup vodka
    • 1 Tbsp. prepared horseradish
    • 1 Tbsp. lemon juice

    Fried Artichokes

    • ¼ cup all-purpose flour
    • 2 Tbsp. Texas Pete® Dust – Dry Spice Seasoning
    • 4 canned artichokes


    Assembly for 15 Bloody Mary Sorbet Oyster Shooters

    2-3 lime wedges

    1 Tbsp. Texas Pete® Dust – Dry Spice Seasoning

    15 oz. sorbet

    15 shucked oysters

    15 small pimento-stuffed olives

    15 crispy fried artichoke quarters

    2 ½ Tbsp. pickled Thai shrimp


    15 x 2 ounce shot glass


    Spread Texas Pete® Dust – Dry Spice Seasoning on a small plate.

    Wet the rim of each shot glass by rubbing with a lime wedge.

    Roll the wet edge of each glass in Texas Pete® Dust – Dry Spice Seasoning

    Add 1 oz. of Bloody Mary sorbet to each glass. Top with 1 oyster for each shooter.

    Garnish with:

    • ½ tsp. pickled Thai shrimp
    • 1 small pimento-stuffed olive
    • 1 piece of crispy fried artichoke


    Note: This dish is best when served with the sorbet still frozen and the artichoke crisp and hot.

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