Apple Celery Granita

Name: Apple Celery Granita
Yield: 4 servings
Ingredients: 1 1 (1,000-mg) vitaminutes C tablet (ascorbic acid), crushed to a powder with back of a spoon; 1 1/3 cup sugar; 1 3 Granny Smith apples (1 1/2 pounds), cut lengthwise into 1-inch-thick sticks; 1 6 medium celery ribs without leaves (1 pound); 1 1/2 teaspoon wasabi paste or powdered wasabi; 1 1 to 1 1/2 teaspoons water; 1 Flaky sea salt such as Maldon; 1 1 to 2 tablespoons fruity extra-virgin olive oil; 1 Equipment: an electric juice extractor

From the kitchen of Carly

Crisp apple and celery juice frozen into an icy, fork-scraped granita with wasabi heat and fruity olive oil. Sharp, refreshing, and unexpectedly savory, this is a palate cleanser that actually tastes good.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 (1,000-mg) vitaminutes C tablet (ascorbic acid), crushed to a powder with back of a spoon
11/3 cup sugar
13 Granny Smith apples (1 1/2 pounds), cut lengthwise into 1-inch-thick sticks
16 medium celery ribs without leaves (1 pound)
11/2 teaspoon wasabi paste or powdered wasabi
11 to 1 1/2 teaspoons water
1Flaky sea salt such as Maldon
11 to 2 tablespoons fruity extra-virgin olive oil
1Equipment: an electric juice extractor

Instructions

Put crushed vitaminutes C and sugar in a 1-quart container that will fit under spout of juicer.
Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.
Pour into an 8- to 9-inch square stainless-steel or glass baking pan and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
Stir together wasabi and enough water to make a pourable sauce.
Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.