If yous laid out to brand an H2O ice cream or sorbet from a vegetable, celery wouldn’t live on your kickoff choice, but nevertheless, these unremarkable ribs create a shockingly delicious frozen treat. And, I said “frozen treat,” instead of dessert for a reason, since this has every bit many savory applications every bit sweetness ones.
The kickoff fourth dimension I always had something similar this, it was used to garnish a plate of salmon gravlax. It was presented side past times side to the cold, cured fish, on a pile of crispy rye breadcrumbs, in addition to the combination of tastes, textures, in addition to temperatures genuinely was incredible. After that meal, I promised myself I’d figure out how to brand this materials no affair how long, or many failed attempts it took. Luckily, Mark Bittman had already posted a recipe for it inwards the Times, in addition to hence I ended upward nailing it on the kickoff try, but still, hope kept.
If yous don’t accept an H2O ice cream maker, at that topographic point are similar a hundred hacks online for how to practice this without one, or yous tin exactly purpose the method highlighted inwards our strawberry granite video, which volition create something closer inwards texture to a snowfall cone, but amazing nonetheless. No affair what yous use, I actually practice hope yous plow over this real unusual, but absolutely delicious celery sorbet a test soon. Enjoy!
Ingredients for half dozen portions:
- 1 pound (after trimming) sliced celery
- 1 loving cup white sugar
- 1 loving cup mutual frigidity water
- pinch of common salt (I used 1/8 teaspoon)
- 1 lime, juiced