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Author Notes: When I lived in Italy I attended a ice-cream worshop with a renowned ice cream master – Palmiro Bruschi. One of his specialities is the Celery and Olive Oil gelato. To my taste it was a bit confusing but I used the principles I learned in the workshop to make sorbets and gelatos. With a foundation in the techniques and proportions, it is easy to come up with different flavours.
As this challenge came I remembered the Celery gelato and decided to change it into a sorbet and add green apple and mint, to get a light green spring sorbet.
Sorbet is a frozen dessert made from sweetened water flavoured with fruit, juice or purée. The difference between ice-cream and sorbet is that ice-cream is based on dairy products (milk, cream) with lots of air whipped in and sorbet has no dairy or air so it’s normally much more intense in flavour.
Celery Sorbet is amazing served with meat cuts that have more fat like lamb as it cleanses your palate. I decided to add some green apple for its freshness and colour. Use the base of the sorbet to make other sorbets of your choice. The fruit juice should be 30% to 40% of the total amount of your ingredients.
I use a small Cuisinart Sorbet maker but if you don’t own an ice cream maker, see David Lebovitz instructions for hand making it - http://www.davidlebovitz.com/2007/07/making-ice-crea-1/
- Maria Teresa Jorge
Syrup Base for Sorbet
- 15 ounces filtered water
- 10 ounces sugar
Celery and Green Apple Sorbet
- 6 ounces Celery Juice
- 5 ounces Green Apple juice
- 1 Lemon - juice
- 1 Celery stalk - young
- 6 Mint leaves - chopped
- Bring the water and sugar to a boil, let it simmer for 6 to 7 minutes until you have a syrup. Allow to cool before using.
- Press the lemon juice and put it in a glass jar. Then juice the celery and apple into the same jar – this enables you to protect the apple and celery from oxidizing and thus maintaining a bright colour. Mix the juices with the cooled syrup.
- Rinse the young celery stalk thoroughly in cold water and pat dry. Peel the back of the stalk using a vegetable peeler to remove the stringy portion. Using a mandolin, cut the celery in very thin slices and add it to the juice.
- Cool the mixture in the freezer for 30 minutes then pour it in your ice-cream maker. Follow the instructions to obtain your home-made sorbet.
- This recipe was entered in the contest for Your Best Recipe with Mint
- This recipe was entered in the contest for Your Best Celery Recipe