Celery Apple Granita
Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
60
Spice
41
Sweetness
55
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 cup
Water (divided)1 tbsp
Tarragon (chopped)Directions:
1
Crush vitamin C tablet in a bowl with back of a spoon, then line a sieve with dampened flour sack cloth and set over bowl
2
Purée apples with 1/3 cup water in a food processor (do not use a blender) until almost smooth, then pour into cloth
3
Bunch up cloth around mixture and squeeze as much clear juice as possible through cloth (about 11/2 cups)
4
Discard solids remaining in cloth
5
Rinse and wring out cloth, then return to sieve
6
Purée tarragon with remaining 1/3 cup water in processor until water is deep green, then add celery and purée until almost smooth
7
Pour into lined sieve and squeeze out juices (about 1 1/2 cups) into bowl with apple juice
8
Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper
9
Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours
10
(It will be too hard to scrape once fully frozen
11
) Crush vitamin C tablet in a bowl with back of a spoon, then line a sieve with dampened flour sack cloth and set over bowl
12
Purée apples with 1/3 cup water in a food processor (do not use a blender) until almost smooth, then pour into cloth
13
Bunch up cloth around mixture and squeeze as much clear juice as possible through cloth (about 11/2 cups)
14
Discard solids remaining in cloth
15
Rinse and wring out cloth, then return to sieve
16
Purée tarragon with remaining 1/3 cup water in processor until water is deep green, then add celery and purée until almost smooth
17
Pour into lined sieve and squeeze out juices (about 1 1/2 cups) into bowl with apple juice
18
Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper
19
Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours
20
(It will be too hard to scrape once fully frozen)