Apple Celery Granita

Name: Apple Celery Granita
Ingredients: 1 (1,000-mg) vitaminutes C tablet (ascorbic acid), crushed to a powder with back of a spoon; 1/3 cup sugar; 3 Granny Smith apples (1 1/2 pounds), cut lengthwise into 1-inch-thick sticks; 6 medium celery ribs without leaves (1 pound); 1/2 teaspoon wasabi paste or powdered wasabi; 1 to 1 1/2 teaspoons water; Flaky sea salt such as Maldon; 1 to 2 tablespoons fruity extra-virgin olive oil; Equipment: an electric juice extractor

9 ingredients

5 steps

Ingredients

1 (1,000-mg) vitaminutes C tablet (ascorbic acid), crushed to a powder with back of a spoon
1/3 cup sugar
3 Granny Smith apples (1 1/2 pounds), cut lengthwise into 1-inch-thick sticks
6 medium celery ribs without leaves (1 pound)
1/2 teaspoon wasabi paste or powdered wasabi
1 to 1 1/2 teaspoons water
Flaky sea salt such as Maldon
1 to 2 tablespoons fruity extra-virgin olive oil
Equipment: an electric juice extractor

Directions

1

Put crushed vitaminutes C and sugar in a 1-quart container that will fit under spout of juicer.
2

Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.
3

Pour into an 8- to 9-inch square stainless-steel or glass baking pan and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
4

Stir together wasabi and enough water to make a pourable sauce.
5

Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.