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Spicy Tomato Jellies


  • 4 leaves gelatin
  • 700mL unsweetened tomato juice
  • 150mL vodka
  • Juice 1 lemon
  • 1 tablespoon (20mL) Kikkoman Naturally Brewed Soy Sauce
  • 1 tablespoon (20mL) Worcestershire Sauce
  • Tabasco sauce, to taste

Kikkoman sauce used in this recipe

Cook time
Prep time

Spicy Tomato Jellies


  1. Place gelatin leaves in a bowl of cold water for 5 minutes to soften.
  2. Meanwhile, place tomato juice in a saucepan on low, and heat gently, taking care not to boil. Squeeze gelatin dry and add to tomato juice, stirring to dissolve.
  3. Remove from heat and add remaining ingredients. Set aside to cool slightly, and then divide evenly between the glasses.
  4. Refrigerate for at least 6 hours, or overnight until firm.

Key tip

For a non-alcoholic version, leave out vodka and increase tomato juice to 850mL.

Variation: Substitute soy sauce for Kikkoman Less Salt Soy or Gluten Free Soy if desired.

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