How about a bloody mary that actually cures hangovers? Unlike the typical brunch drink, this version is loaded with vitamins and antioxidants, using real, whole-food ingredients (like—gasp!—real tomatoes) for a spicy, hearty, Sunday morning mocktail pop (or cocktail pop, if you add the vodka). This pop, based on a bloody mary invented by my friend Hogan, boasts a salad’s worth of nutrients, but the real superstar here is beet, which, besides adding a lovely, can’t-put-your-finger-on-it sweetness, is renowned for its blood-and liver-cleansing properties—exactly the parts of your body that take a beating when you drink. Garlic gets your immune system back into fighting shape, while the hot sauce kicks your metabolism into high gear to quell any day-after nausea.
Note: If the smell of garlic sticks to your molds, pour a bit of distilled white vinegar into each mold after it’s clean then fill them to the brim with water. Let sit for 30 minutes then wash and rinse.
2 teaspoons hot sauce (or 3, if you’d like more heat)
1/4 teaspoon celery salt
1/2 teaspoon tamari
1/3 cup vodka (optional)
How to Make It
Put the beets in a microwave-safe dish with 1 inch of water, cover, and microwave until fork-tender, 3 to 5 minutes. Alternatively, cook the beets in a stovetop steamer for 15 minutes, or until fork-tender. Let cool, then transfer to a blender, add the remaining ingredients, and blend until smooth.
Pour the mixture into pop molds and freeze for 1 hour, then insert sticks and freeze for at least 4 hours more, or until solid.
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