APPLE CELERY GRANITA
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
Before the storm of desserts comes the palate-cleansing calm. This playful, snowy mound of savory celery with hints of green apple and tarragon refreshes after the preceding spread. Counterintuitive as it may seem, taking a break before dessert¿to eat a pre-dessert¿will help you enjoy the sweet abundance that awaits.
Provided by Shelley Wiseman
Yield Makes 8 servings
Number Of Ingredients 6
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.)
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