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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 6 |
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A great summertime refreshener. It takes 24 hours freezer time Ingredients:
1 1/2 teaspoons unsalted butter |
2 1/2 tablespoons finely chopped onions |
1 teaspoon sugar |
1 teaspoon lemon juice |
1/4 teaspoon worcestershire sauce |
3 cups tomato juice |
lemon wedge |
Directions:
1. Day before serving: In hot butter in small skillet, saute onion until golden.
2. Turn into blender container.
3. Add sugar, lemon juice, worcestershire, and half of tomato juice Blend, at high speed, 1 minute, or until smooth.
4. Turn into 13 x 9 x 2 inch metal pan.
5. Stir in remaining tomato juice.
6. Cover with foil or plastic film, and freeze overnight.
7. Remove from freezer 1 hour before serving.
8. Let stand at room temperature until it begins to melt.
9. Break up with fork, and beat until no large pieces remain.
10. Blend half at a time, at high speed, until smooth, not melted.
11. Turn into sherbet glasses.
12. Serve at once with lemon wedges.
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