You Will Need:
Sorrel, 6 leaves, midrib removed
Basil, 6 sprigs
Cilantro, 6 sprigs
Parsley, 6 sprigs
Lime Juice, 6 Tbsp.
2T red wine vinegar
Black Pepper, 1/2 tsp, ground
Celery Salt, 1/2 tsp.
Worcestershire Sauce, 2-3 dashes
Tabasco Sauce, 2-3 dashes
Tomato Juice, 32 oz.
Celery stalks, 3 large, cut in half
Recipe Serves: 6
1. Combine all ingredients minus tomato juice and celery in a food processor.
2. Add herb mixture to tomato juice in a container or pitcher and let meld overnight before serving (with or without vodka) and garnish with a celery stalk.
Recipe developed by Chef Danny Klein.