Apple Celery Granita
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/3 cup sugar
- flaky sea salt such as maldon
Preparation 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. Cooks' notes:· Vitamin C (ascorbic acid) is available in powdered form at pharmacies and natural foods stores (for 1,000 mg, use 1/2 teaspoon). It will prevent the apple juice from turning brown. · It is not necessary to remove skin or seeds from apple sticks. · Granita can be made 2 days ahead and kept frozen, covered with plastic wrap once frozen. Scrape before serving.
Preparation 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. Cooks' notes:· Vitamin C (ascorbic acid) is available in powdered form at pharmacies and natural foods stores (for 1,000 mg, use 1/2 teaspoon). It will prevent the apple juice from turning brown. · It is not necessary to remove skin or seeds from apple sticks. · Granita can be made 2 days ahead and kept frozen, covered with plastic wrap once frozen. Scrape before serving.
