Tomato Water

  • Servings: makes 16 ounces

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  • 4 large beefsteak tomatoes, cut into chunks
  • 1/2 serrano chile
  • 1/8 red onion
  • One 2-inch stalk of lemongrass, coarsely chopped
  • Large pinch of salt
  • 2 ounces fresh orange juice

How to make this recipe

  1. In a food processor, combine the tomatoes, chile, onion, lemongrass and salt; puree until smooth. Pour the puree into a cheesecloth-lined strainer set over a bowl and refrigerate overnight. Discard the pulp. Add the orange juice to the mixture and refrigerate for up to 1 day.

Contributed By Published May 2005

490429 recipes/tomato-water-cocktails-2005 2013-12-06T23:54:34+00:00 Todd Thrasher summer|sauces-and-condiments|make-ahead may-2005,todd thrasher,drink mixer,cocktail mixer,bloody mary mix,bloody mary,tomato water recipes,tomato-water-cocktails-2005 490429

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