Celery Sorbet Recipes

CELERY SORBET

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.

CUCUMBER, CELERY, AND GIN SORBET

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.