Sheet Pan

Celery Granita

March 14, 2012
4 Ratings
Photo by Mark Weinberg
  • Serves 3 or more
Author Notes

This won’t be anything near the smoothness of a sorbet or a gelato, unless you have a Vitamix. 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? Mark Bittman ran a celery story a while ago. Pretty cool stuff. My recipe is adapted from his. —mrslarkin

Test Kitchen Notes

While I was hesitant to buy an expensive bottle of liqueur to test this recipe, my curiosity won. (I also found there's a secondary market for the bottle on eBay—#winning!) I loved Dr. Brown's Celray soda as a kid, and this captures that exceptional celery quality in a very sophisticated way. I found the distinct celery coolness with notes of elderflower surprisingly refreshing—and the balsamic added a "just sweet enough" edge. —Annie stader

What You'll Need
  • Celery Simple Syrup
  • 1 green celery rib, sliced
  • 1 teaspoon celery seeds
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • Celery Granita
  • 4 ribs of green celery, sliced 1/4-inch thin (about 3 cups)
  • 1/2 cup celery simple syrup
  • Juice of half a lime
  • 1 tablespoon St. Germain liqueur
  • Pinch salt
  • Aceto balsamico di Modena (the good stuff) to drizzle (optional)
  1. Celery Simple Syrup
  2. 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.
  3. This makes a bit more than what's needed in the recipe. Store syrup in the fridge.
  1. Celery Granita
  2. On a parchment-lined sheet pan, arrange sliced celery in a single layer. Place in freezer until solid.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • Annie stader
    Annie stader
  • Bevi
  • gingerroot
  • foodfighter
  • aargersi

22 Reviews

cosmiccook July 4, 2019
I just saw this--would be great w oysters--but being summer and the whole Vibrio issue will have to wait till next fall. BUT I do have a slow juicer and while it will take more celery for juice oh the possibilities! Think Tequila cocktail w a little pineapple juice & Ancho Reyes Verde (don't care for St. Germain). Or Chartruesse! Getting out the juicer now and going for it!
Leslee P. July 1, 2017
I highly recommend using a volume amount for any recipe containing lime juice. The juice yield from a lime is extremely variable.
mrslarkin July 1, 2017
Good idea! One lime = about 2 tablespoons juice, so for this recipe, use about 1 tablespoon juice.
Annie S. July 23, 2015
Congratulations on the community pick! I loved this and was happy I chose to test it. It brought back childhood tastes in an elegant form.
mrslarkin July 23, 2015
I'm so glad you enjoyed it, Annie!! Thanks very much!!
Elle17 March 1, 2013
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
mrslarkin March 2, 2013
That's so glad to hear, Elle17! Thanks for letting me know.
Bevi March 29, 2012
this is perfect for a summer party!
gingerroot March 17, 2012
This sounds delightful. I also love that you used St. Germain.
mrslarkin March 19, 2012
Thanks, g!
foodfighter March 15, 2012
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.
mrslarkin March 15, 2012
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?
foodfighter March 15, 2012
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?
mrslarkin March 15, 2012
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:
aargersi March 15, 2012
This looks great Mrs Grumpy!!! Gorgeous photo too
mrslarkin March 15, 2012
ha! thx a. I'm a little less grumpy today. :)
hardlikearmour March 14, 2012
This sounds really refreshing, and I LOVE that you used St. Germain!
mrslarkin March 15, 2012
Thanks hla. The floral/fruity notes in the liqueur nicely compliment the aromatic celery.
drbabs March 14, 2012
Cool. Our blender broke about a year ago and we haven't replaced it.
mrslarkin March 14, 2012
Thanks drbabs. Not an essential tool imho, except when your making granita.
boulangere March 14, 2012
Sounds like a lovely palate cleanser. btw, I hate using a blender, too.
mrslarkin March 14, 2012
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.