Bloody Eyeballs on the Rocks
Yield
6 servingsPrep
15 minCook
0 minReady
8 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
radishes
|
|
| 7 | ounces |
pimento stuffed green olives
|
|
| 46 | ounces |
tomato juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | each |
radishes
|
|
| 202.3 | ml/g |
pimento stuffed green olives
|
|
| 1329.4 | ml/g |
tomato juice
|
|
Directions
What you will need.
Vegetable peeler ice cube tray tall glasses 1.
Prepare these bloody eyeballs the day before you plan to serve them.
With an adult's help, peel 12 radishes, leaving thin streaks of red skin on them for blood vessels.
Using the tip of the vegetable peeler or small knife, carefully scoop out a small hole in each radish.
Stuff a green olive, pimento side out, in each hole.
Place 1 radish in each section of an empty ice cube tray.
( You may need to pare your eyeballs down a bit to fit the ice cube tray.)
Fill the tray with water and freeze overnight.
Pour tall glasses ¾ full of tomato juice and add a pair of eyeballs to each glass.
