Celery Apple Granita

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
7%
Celery Apple Granita
300 min.
8
33kcal

Suggestions


Refresh your palate with a delightful twist on traditional frozen treats—Celery Apple Granita! This vibrant and invigorating dessert combines the crisp flavors of Granny Smith apples with the subtle earthiness of fresh celery, making it a unique and palate-cleansing experience. Ideal for anyone seeking a light, fruity dessert that doesn’t compromise on taste, this granita is not only vegetarian but also vegan, gluten-free, and dairy-free, ensuring that it can be enjoyed by a wide range of dietary preferences.

Perfect for warm weather entertaining or as a light finish to any meal, the preparation of this granita is a fun and engaging process. With just a handful of ingredients and some time in the freezer, you'll create a beautifully textured frozen delight that’s full of natural flavor. The addition of tarragon adds an unexpected herbal note that elevates this dish to something extraordinary, tempting your guests to guess the secret ingredient and keeping them coming back for more.

Whether you're hosting a summer soiree or just looking for a refreshing treat after a long day, this Celery Apple Granita is sure to impress. Plus, with only 33 calories per serving, you can indulge guilt-free. Serve it in elegant glasses for a sophisticated touch, and watch as everyone delights in this surprising and delicious granita!

Ingredients

  • cups celery stalks coarsely chopped (from 1 bunch)
  •  apples i use 2 granny smith apples coarsely chopped
  • tablespoon tarragon chopped
  • 0.7 cup water divided

Equipment

  • food processor
  • bowl
  • sieve
  • blender
  • baking pan

Directions

  1. Crush vitamin C tablet in a bowl with back of a spoon, then line a sieve with dampened flour sack cloth and set over bowl.
  2. Purée apples with 1/3 cup water in a food processor (do not use a blender) until almost smooth, then pour into cloth. Bunch up cloth around mixture and squeeze as much clear juice as possible through cloth (about 11/2 cups). Discard solids remaining in cloth. Rinse and wring out cloth, then return to sieve.
  3. Purée tarragon with remaining 1/3 cup water in processor until water is deep green, then add celery and purée until almost smooth.
  4. Pour into lined sieve and squeeze out juices (about 1 1/2 cups) into bowl with apple juice. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
  5. Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours. (It will be too hard to scrape once fully frozen.)
  6. Granita can be made 2 days ahead (cover once frozen).
  7. Let stand at room temperature about 10 minutes and re-scrape before serving.

Nutrition Facts

Calories33kcal
Protein7.09%
Fat5.43%
Carbs87.48%

Properties

Glycemic Index
16.75
Glycemic Load
2.14
Inflammation Score
-3
Nutrition Score
3.4013043655002%

Flavonoids

Cyanidin
0.71mg
Peonidin
0.01mg
Catechin
0.59mg
Epigallocatechin
0.12mg
Epicatechin
3.43mg
Epigallocatechin 3-gallate
0.09mg
Apigenin
1.44mg
Luteolin
0.58mg
Kaempferol
0.17mg
Quercetin
2.02mg

Nutrients percent of daily need

Calories:33.31kcal
1.67%
Fat:0.23g
0.35%
Saturated Fat:0.05g
0.32%
Carbohydrates:8.22g
2.74%
Net Carbohydrates:6.25g
2.27%
Sugar:5.41g
6.01%
Cholesterol:0mg
0%
Sodium:42.38mg
1.84%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.67g
1.33%
Vitamin K:15.8µg
15.05%
Fiber:1.96g
7.86%
Manganese:0.14mg
6.88%
Potassium:206.41mg
5.9%
Vitamin A:288.07IU
5.76%
Folate:21.94µg
5.49%
Vitamin C:4.1mg
4.96%
Vitamin B6:0.08mg
3.86%
Calcium:33.49mg
3.35%
Vitamin B2:0.05mg
3.08%
Magnesium:11.06mg
2.77%
Iron:0.44mg
2.43%
Phosphorus:19.86mg
1.99%
Copper:0.04mg
1.95%
Vitamin B5:0.15mg
1.52%
Vitamin E:0.22mg
1.46%
Vitamin B3:0.28mg
1.41%
Vitamin B1:0.02mg
1.37%
Source:Epicurious