4 cups very coarsely chopped celery ribs (from 1 bunch)
EQUIPMENT - flour sack or linen cloth
Instructions
Crush vitamin C tablet in a bowl with back of spoon, then line a sieve with dampened flour sack cloth and set over bowl.
Puree 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 1 1/2 cups). Discard solids remaining in cloth. Rinse and wring out cloth, then return to sieve.
Puree tarragon with remaining 1/3 cup water in processor until water is deep green, then add celery and puree 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 tsp salt & 1/4 tsp pepper.
Freeze mixture in an 8 inch square baking dish, scraping and stirring with a fork every 30 mins, until frozen, at least 3 hours. (It will be too hard to scrap once fully frozen)
Originally Submitted
8/6/2010
0 Out of 5 from
0 reviews
You can add this Celery Apple Granata recipe to your own private DesktopCookbook.
