Celery Granita

By • March 14, 2012 • 19 Comments

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Author Notes: Can't say I'm super excited about this celery theme. But I'm up for the challenge, so here goes nothing. My first thoughts were to try a celery salsa (which flopped btw - hence no celery salsa recipe from mrslarkin.) And then I thought a sorbet might be nice to play around with. But seeing as I've been pretty lazy this week, I didn't feel like hauling out the big guns (i.e. the ice cream churner.) So I settled on the blender, which btw I hate with a passion. I have to lug it out, everything gets stuck in the blades, I get cranky, it takes forever to blitz ANYTHING, and it's so big and bulky. Ugh. So seeing as #1, I'm lazy, and #2, I am now cranky, and #3, I am so NOT using the ice cream churner, and #4, I am not straining any chunks out (see #1), this technically won’t be anything near the smoothness of a sorbet or a gelato. So I’m calling it a granita, which it probably isn’t either, because it’s got that chunkiness thing going on, which is really a good thing, because that’s where all the good-for-you dietary fiber is, right? Did I mention I hate the blender? In my research, I found a great Mark Bittman celery story that ran last year. Pretty cool stuff. My recipe is adapted from his. http://www.nytimes.com/2011/05/08/magazine/mag-08Eat-t-000.html?pagewanted=all

mrslarkin

Food52 Review: Why don't I make a granita more often, I wondered as I stirred this one now and then. Mrslarkins's instructions are to "rake" it with a fork every half hour or so. It's very forgiving. As soon as 20 minutes or as long as 40 minutes were fine, which told me she had her measurements just exactly right. The acid in the form of lime juice was the perfect bright note the celery needed. It tasted like summer in a glass. She suggests drizzling it with a bit of balsamico, which I did, and it was lovely. But seconds were even better with a few dashes of Sriracha! This has a home on summer menus. boulangere

Serves three or more

Celery Simple Syrup

  • 1 green celery rib, sliced
  • 1 teaspoon celery seeds
  • 1/2 cup granulated sugar
  • 1/2 cup water
  1. 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.
  2. This makes a bit more than what's needed in the recipe. Store syrup in fridge.

Celery Granita

  • 4 ribs of green celery, sliced 1/4" thin (about 3 cups)
  • 1/2 cup celery simple syrup
  • juice of half a lime
  • 1 tablespoon St. Germain liqueur
  • pinch of salt
  • aceto balsamico di Modena (the good stuff) to drizzle (optional)
  1. On a parchment-lined sheet pan, arrange sliced celery in a single layer. Place in freezer until solid.
  2. 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.
  3. 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.

Comments (19) Questions (0)

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about 1 year ago Elle17

This recipe is great. I made an amuse buche, deconstructed bloody mary, candied tomato in a spoon with chili vodka and this granita with shards of basil on top. Thanks

Mrs._larkin_370

about 1 year ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

That's so glad to hear, Elle17! Thanks for letting me know.

Jampro

about 2 years ago Bevi

this is perfect for a summer party!

Img_1958

about 2 years ago gingerroot

This sounds delightful. I also love that you used St. Germain.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, g!

Dscf2141

about 2 years ago foodfighter

Recipe looks good, great minds think alike. If you freeze/thaw celery with a little salt it will help it breakdown celery more, just save the exuded juices to throw in the blender. I am one of the lucky ones with a vitamix.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Likewise, foodfighter. Nice to see you back. where ya been? I like your sorbet. Whenever the Costco vitamix dude does his demo, I'm like a moth to a flame at his table. It's sooo nice. But sadly, I have no room for that beast in my tiny kitchen. What else do you do with yours?

Dscf2141

about 2 years ago foodfighter

Quick soups with leftover roasted veggies and gazpacho. Smoothies. Sauces like coulis or anything that uses emulsifiers (like xanthan).

I've been brewing beer and working on homemade sausage, so I haven't been on here as much. A friend of mine suggested making cubes of granita/sorbet for bloody marys. Thoughts?

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

ah, so the charcutepalooza bug must have bitten you. :) Beer sounds fun, too.

I like the granita cubes idea. bloody mary snow cone? Not a bloody mary girl, but it sounds yummy. You should definitely investigate further. This would be cool, too: http://www.tastespotting...

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about 2 years ago aargersi

Abbie is a trusted source on General Cooking.

This looks great Mrs Grumpy!!! Gorgeous photo too

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

ha! thx a. I'm a little less grumpy today. :)

Gator_cake

about 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

This sounds really refreshing, and I LOVE that you used St. Germain!

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks hla. The floral/fruity notes in the liqueur nicely compliment the aromatic celery.

3-bizcard

about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

I was thinking of exactly this combination the celery and lime in a sorbet. Love it and yes the perfect palate cleanser.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, s. It's very refreshing.

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about 2 years ago drbabs

Barbara is a trusted source on General Cooking.

Cool. Our blender broke about a year ago and we haven't replaced it.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks drbabs. Not an essential tool imho, except when your making granita.

Dscn2212

about 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Sounds like a lovely palate cleanser. btw, I hate using a blender, too.

Mrs._larkin_370

about 2 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

Thanks, b. Yes, definitely would be a good palate cleanser. Was unsure how to categorize this, as "frozen desserts" isn't quite what I was looking for, but chose regardless.