Celery Aquavit Granita

Submitted by Chef Regina V. Smith

"This unusual Granita is from the August 1989 issue of Gourmet Magazine. Serve as a first course or as a palate cleanser between courses."

 

• Ready In: 4hrs
• Ingredients: 7
• Yields: 1 quart

ingredients

• 2 tablespoons white sugar
• 1⁄2 cup water
• 3 cups celery, cut into chunks
• 1⁄4 cup aquavit
• 1 tablespoon fresh lemon juice
• cayenne pepper
• salt

directions

1. In a small saucepan, combine the sugar and 1/2 cup water. Bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool.
2. In a food processor puree the celery, add the cooled syrup, the Aquavit, lemon juice, cayenne to taste and salt to taste and blend mixture well.
3. Transfer the mixture to a shallow metal pand and freeze it, stirring and crushing the lumps with a fork every 20 minutes, for 2 to 3 hours, or until it is firm but not frozen hard.
4. Scrape the granita with a fork to lighten the texture and serve it in goblets.