Bloody Mary

Details

5 min

vegan

Ellen
(BerlinKitchen)

Ingredients

for 4 glasses

410 g Rapunzel passata
1 shot vodka (optional)
1 juice of one lemon
½ tbs pepper
½ tbs turmeric
½ tbs cayenne pepper
½ tbs Rapunzel salt atlantic
1 tbs Rapunzel omega 3-6-9 oil 1
2 tbs horseradish
2 tbs soy sauce
4 Rapunzel olives green, stuffed with almonds
8 Rapunzel quartered artichoke hearts
4 Rapunzel sundried tomatoes in oliveoil
4 celery sticks

Details

5 min

vegan

Ellen
(BerlinKitchen)

Method

Mix passata, lemon juice, spices, omega 3-6-9 oil, horseradish and soy sauce together well. A cocktail shaker works best. This recipe has the classic bloody mary kick, so adjust spices to your preferences. Garnish with olives, artichoke hearts and sundried tomatoes.

Serve over ice and enjoy!

Ingredients

for 4 glasses

410 g Rapunzel passata
1 shot vodka (optional)
1 juice of one lemon
½ tbs pepper
½ tbs turmeric
½ tbs cayenne pepper
½ tbs Rapunzel salt atlantic
1 tbs Rapunzel omega 3-6-9 oil 1
2 tbs horseradish
2 tbs soy sauce
4 Rapunzel olives green, stuffed with almonds
8 Rapunzel quartered artichoke hearts
4 Rapunzel sundried tomatoes in oliveoil
4 celery sticks

Details

5 min

vegan

Ellen
(BerlinKitchen)

Rapunzel Products

Passata

Atlantic sea salt fine

Green olives filled with almonds in brine

Artichoke hearts in brine

Dried tomatoes in olive oil mild-spicy