Tomato Slush

3 cups tomato juice
4 whole cloves
1 tablespoon chopped onion
2 bay leaves
1/4 teaspoon salt
2 tablespoons lemon juice

In a saucepan, combine tomato juice, cloves, onion, bay leaves and salt. Simmer for 15 minutes. Strain and cool.

Stir in the lemon juice. Pour into a shallow pan and freeze until ice crystals form and it is a thick slush. Remove from the freezer and beat with a fork until fluffy.

Serve in goblets.