Bloody Sangrita
Serves: 8
Prep time: 10 minsTotal time: 
Recipe by Rebecca Dunphy. / Recipe photograph by John Cullen.
Bloody Sangrita
Serves: 8
Prep time: 10 minsTotal time: 
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 2-3 tbsp Worcestershire sauce
- ½ tbsp Tabasco, or more to taste
- 2 tsp Dijon mustard
- 1 tsp celery salt
- 1 litre tomato juice (not from concentrate)
- 125ml freshly squeezed orange juice
- 125ml freshly squeezed lime juice (about 5 large limes)
- 250ml tequila
- 2 oranges, sliced
- 1 lime, sliced
- 2 celery stalks
Step by step
Get ahead
Make up to a few hours ahead, cover and chill. Add the ice and garnish just before serving.
- In a bowl, mix together the Worcestershire sauce, Tabasco, mustard, celery salt and a good grind of black pepper; add to a pitcher.
- Pour in the tomato, orange and lime juices and tequila, stir and season. Fill up with ice, add the fruit; stir and garnish with celery stalks.
