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Sangrita Shooter (non-alcoholic)

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

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:

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

  • 1/2 to 1 jalapeno

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

  • 1 cup freshly squeezed orange juice

  • 1/3 cup freshly squeezed lime juice

  • 1/3 cup freshly squeezed lemon juice

  • 2 teaspoons salt or to taste

  • Agave syrup, optional


Directions:

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

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

  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.

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

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


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