Celery Apple Granita

Ingredients

• 4 cups very celery coarsely chopped (from 1 bunch)
• 2  granny smith apples coarsely chopped
• 1 tablespoon tarragon chopped
• 0.7 cup water divided
• 1 C tablet vitamin c (1,000-mg) (ascorbic acid)
• 1 C tablet vitamin (1,000-mg) (ascorbic acid)

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.