Best Apple Celery Granita Recipes

Apple Celery Granita image

Yield Makes 6 servings

Number Of Ingredients 9

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

Steps:

Put crushed vitaminutes C and sugar in a 1-quart container that will fit under spout of juicer.
Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.
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.
Stir together wasabi and enough water to make a pourable sauce.
Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.

Celery Apple Granita image

Provided by Shelley Wiseman

Yield Makes 8 servings

Number Of Ingredients 6

1 (1,000-mg) tablet vitamin C (ascorbic acid)
2 Granny Smith apples, very coarsely chopped
2/3 cup water, divided
1 tablespoon chopped tarragon
4 cups very coarsely chopped celery ribs (from 1 bunch)
Equipment: a flour sack or linen cloth

Steps:

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 1/3 cup 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 11/2 cups). Discard solids remaining in cloth. Rinse and wring out cloth, then return to sieve.
Purée tarragon with remaining 1/3 cup 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 1 1/2 cups) into bowl with apple juice. Stir in 1/2 teaspoon salt and 1/4 teaspoon 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.)

Celery-Apple Granita image

Provided by @MakeItYours

Number Of Ingredients 5

1 - 1.25lb bag of Dandy® Celery
3 medium-sized large green apples, core and seeds removed
Pinch kosher salt
1 1/2 cups simple syrup (dilution of equal parts sugar and water)
Juice of ½ lemon

Steps:

In the cuisinart®, blend the Dandy celery sticks, apple pieces and salt until a fine mash has occurred. Strain the celery and apple mixture through a fine sieve lined with cheesecloth, allow to drain for 2 hours. Add to the celery -apple mixture the simple syrup and lemon juice. To churn, follow the instructions provided by your ice cream machine for sorbet. Put churned mixture into a freezer safe container and freeze for at least 2 hours. Serve. Recipe by Chef Todd Fisher