Celery Apple Granita

Ingredients for Celery Apple Granita

• 1 (1,000-mg) tablet vitamin C (ascorbic acid)

• 2 Granny Smith apples, very coarsely chopped

• 160ml water, divided

• 1 tablespoon chopped tarragon

• 400g very coarsely chopped celery ribs (from 1 bunch)

• Equipment: a flour sack or linen cloth

How to make Celery Apple Granita

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.

Purée apples with 80ml water in a food processor (do not use a blender) until almost smooth, then pour into cloth. Bunch up cloth around mixture and squeeze as much clear juice as possible through cloth (about 1325ml ). Discard solids remaining in cloth. Rinse and wring out cloth, then return to sieve.

Purée tarragon with remaining 80ml water in processor until water is deep green, then add celery and purée until almost smooth. Pour into lined sieve and squeeze out juices (about 350ml ) into bowl with apple juice. Stir in 1/2 teaspoons salt and 1/4 teaspoons pepper.

Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours. (It will be too hard to scrape once fully frozen.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.