Celery Granita
Ingredients
Instructions
- Place all ingredients in a small saucepan over medium heat. Stir until all the sugar has dissolved. Remove from heat. Let cool. Strain syrup and discard solids. Set aside.
- This makes a bit more than what's needed in the recipe. Store syrup in the fridge.
- On a parchment-lined sheet pan, arrange sliced celery in a single layer. Place in freezer until solid.
- In a blender, combine all ingredients and puree. If you've got a Vitamix, you're a lucky dog. If not, it might take several minutes to puree the frozen celery. Just keep plugging along until you like the consistency. And taste for salt.
- Spread the mixture into a shallow freezer-safe vessel, like a square Pyrex dish. Freeze, and about every half hour or so, remove from freezer and rake the top with a fork. Twice should be enough. Spoon into serving glasses, wine glasses, or small clear bowls. The color of the granita is beautiful! Drizzle with the balsamico, if desired.
Nutrition & Diet Analysis (per serving)
194
kcal
10% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).