No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Danish Mary with Celery Ice

Martha likes to use home-canned tomatoes instead of store-bought ones.

  • Yield: Makes 8
Danish Mary with Celery Ice

Source: Martha Stewart Living, January 2007


For the Celery Ice

  • 2 pounds celery, trimmed, leaves and inner stocks reserved for garnish
  • 1 head fennel, trimmed and cut into 1-inch pieces, leaves and stalks reserved for garnish
  • 2 tablespoons fresh lemon juice
  • Coarse salt

For the Drink

  • 3 cans (28 ounces each) whole peeled tomatoes with juice
  • 2 teaspoons Worcestershire sauce
  • 8 ounces aquavit or vodka
  • Hot sauce, such as Tabasco
  • Freshly grated horseradish
  • Fleur de sel or coarse salt
  • Freshly ground pepper
  • Lime wedges, for serving


  1. Make the celery ice: Pass celery and fennel through an electric juicer (you should have about 3 cups). Stir in lemon juice; season with salt. Pour into ice-cube trays, and freeze (up to 2 weeks).

  2. Pass tomatoes and juice through the medium disk of a food mill or coarse sieve into a large bowl; discard solids. Stir in the Worcestershire sauce. Transfer to a pitcher, and refrigerate at least 1 hour (up to overnight).

  3. For each drink, combine 3 celery ice cubes, 6 ounces tomato mixture, 1 ounce aquavit or vodka, 3 dashes hot sauce, 1/4 to 1/2 teaspoon horseradish, 1/4 teaspoon salt, and a pinch of pepper in a 12-ounce glass. Serve each drink with a lime wedge and celery or fennel leaves and stalks.

Reviews (0)

Related Topics