Celery Granita

Name: Celery Granita
Ingredients: Celery Simple Syrup; 1 green celery rib, sliced; 1 teaspoon celery seeds; 1/2 cup granulated sugar; 1/2 cup water; Celery Granita; 4 ribs of green celery, sliced 1/4-inch thin (about 3 cups); 1/2 cup celery simple syrup; Juice of half a lime; 1 tablespoon St. Germain liqueur; Pinch salt; Aceto balsamico di Modena (the good stuff) to drizzle (optional)

12 ingredients

5 steps

Ingredients

Celery Simple Syrup
1 green celery rib, sliced
1 teaspoon celery seeds
1/2 cup granulated sugar
1/2 cup water
Celery Granita
4 ribs of green celery, sliced 1/4-inch thin (about 3 cups)
1/2 cup celery simple syrup
Juice of half a lime
1 tablespoon St. Germain liqueur
Pinch salt
Aceto balsamico di Modena (the good stuff) to drizzle (optional)

Directions

1

Place all ingredients in a small saucepan over medium heat. Stir until all the sugar has dissolved. Remove from heat. Let cool. Strain syrup and discard solids. Set aside.
2

This makes a bit more than what's needed in the recipe. Store syrup in the fridge.
3

On a parchment-lined sheet pan, arrange sliced celery in a single layer. Place in freezer until solid.
4

In a blender, combine all ingredients and puree. If you've got a Vitamix, you're a lucky dog. If not, it might take several minutes to puree the frozen celery. Just keep plugging along until you like the consistency. And taste for salt.
5

Spread the mixture into a shallow freezer-safe vessel, like a square Pyrex dish. Freeze, and about every half hour or so, remove from freezer and rake the top with a fork. Twice should be enough. Spoon into serving glasses, wine glasses, or small clear bowls. The color of the granita is beautiful! Drizzle with the balsamico, if desired.