Apple Celery Granita

Ingredients

• 1.5 pounds apples i use 2 granny smith apples 1-inch-thick cut lengthwise into sticks
• 1 tablespoons olive oil extra virgin fruity extra-virgin
• 1 pound celery stalks 
• 6 servings sea salt 
• 0.3 cup sugar 
• 0.5 teaspoon wasabi paste 
• 1 teaspoons water 
• 1 C frangelico with back of a spoon crushed (1,000-mg) (ascorbic acid)
• 1 C frangelico with back of a spoon crushed (1,000-mg) (ascorbic acid)

Equipment

• plastic wrap
• glass baking pan
• juicer

Directions

1. Put crushed vitaminutes C and sugar in a 1-quart container that will fit under spout of juicer.
2. Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.
3. 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.
4. Stir together wasabi and enough water to make a pourable sauce.
5. Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.
6. · Vitamin C (ascorbic acid) is available in powdered form at pharmacies and natural foods stores (for 1,000 mg, use 1/2 teaspoon). It will prevent the apple juice from turning brown.· It is not necessary to remove skin or seeds from apple sticks.· Granita can be made 2 days ahead and kept frozen, covered with plastic wrap once frozen. Scrape before serving.