Sangrita Shooter (non-alcoholic)

One of many vegan-friendly recipes in the finger food cookbook 750 Best Appetizers: From Dips & Salsas to Spreads & Shooters (Robert Rose, 2011) by Judith Finlayson and Jordan Wagman, this spicy Mexican-inspired juice is a fun non-alcoholic vegan drink to serve at the holidays.
One of many vegan-friendly recipes in the finger food cookbook 750 Best Appetizers: From Dips & Salsas to Spreads & Shooters (Robert Rose, 2011) by Judith Finlayson and Jordan Wagman, this spicy Mexican-inspired juice is a fun non-alcoholic vegan drink to serve at the holidays.

Sangrita Shooter

Serves 12

Ingredients:

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• 3 pounds plum (Roma) tomatoes, cut into chunks

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• 1/2 to 1 jalapeno

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• 1/2 cup loosely packed fresh cilantro (leaves and stems)

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• 1 cup freshly squeezed orange juice

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• 1/3 cup freshly squeezed lime juice

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• 1/3 cup freshly squeezed lemon juice

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• 2 teaspoons salt or to taste

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• Agave syrup, optional

Directions:

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1. Place a large sieve over a large measuring cup or bowl with a pouring spout and line with two layers of dampened cheesecloth.

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2. In a blender, working in batches, puree tomatoes, jalapeno, cilantro, and juices. Pour into the sieve.

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3. When most of the liquid has passed through, collect the corners of the cheesecloth and twist to form a tight ball. Using your hands, squeeze out remaining liquid. Discard solids. Season sangrita with salt.

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4. Cover and refrigerate until thoroughly chilled, for at least 3 hours. If it is not sweet enough for you, add agave to taste.

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5. Serve very cold, over ice, if desired.

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