Celery Sorbet Recipes
CELERY SORBET
Though it's a totally unremarkable vegetable, celery produces shockingly delicious frozen treats. Whether you're going for a sweet or savory experience, just try this recipe and you'll see I'm not crazy! The first time I ever had something like this, it was piled over crispy rye breadcrumbs and used to garnish salmon gravlax. The combination of tastes, textures, and temperatures truly was incredible. This would also great with buffalo wings and blue cheese sauce.
Provided by Chef John
Categories Sorbet
Time 5h35m
Yield 6
Number Of Ingredients 5
Steps:
- Combine sugar and water in a saucepan over medium heat until just starting to simmer. Remove from heat. Cool simple syrup down to room temperature while preparing the other ingredients.
- Slice celery into small pieces; transfer to a blender. Add salt, lime juice, and the cooled simple syrup. Blend until smooth. Pour mixture into a strainer set over the saucepan you used for the syrup. Press mixture through the strainer using a spoon until all the juice has been extracted. Cover and chill juice until thoroughly chilled, at least 1 hour.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Cover sorbet with plastic wrap, place a plate over the bowl, and freeze until set, about 4 hours.
Nutrition Facts : Calories 144.5 calories, Carbohydrate 36.8 g, Fat 0.2 g, Fiber 1.4 g, Protein 0.6 g, Sodium 110.4 mg, Sugar 34.7 g
CUCUMBER, CELERY, AND GIN SORBET
The herbaceous freshness of cucumber, celery, and gin tastes like summer on a spoon.
Provided by Martha Stewart
Time 4h
Yield Makes about 1 1/2 pints
Number Of Ingredients 6
Steps:
- Bring sugar and water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat and add celery leaves. Let steep 15 minutes. Pour through a fine sieve set over a bowl; discard solids. Refrigerate syrup until cold, about 15 minutes.
- Puree cucumbers, celery syrup, and lemon juice in a blender until smooth. Transfer mixture to a bowl and stir in gin. Cover and refrigerate until cold, at least 1 hour and up to 2 hours.
- Chill a loaf pan in freezer at least 10 minutes. Freeze and churn cucumber mixture in an ice cream maker according to manufacturer's directions, then transfer to pan. Cover with plastic wrap and freeze until hardened, at least 2 hours; sorbet can be frozen up to 2 weeks ahead.
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