Apple Celery Granita

ingredients

• 1 (1, milligram) vitamin C tablet (ascorbic acid), crushed to a powder with back of a spoon
• 1/3 cup sugar
• 3 Granny Smith apples (1 1/2 pounds), cut lengthwise into 1 inch-thick sticks
• 6 medium celery ribs without leaves (1 pound)
• 1/2 teaspoon wasabi paste or powdered wasabi
• 1 teaspoon water
• Flaky sea salt such as Maldon
• 2 tablespoons fruity extra-virgin olive oil

directions

Put crushed vitamin C and sugar in a 1 quart container that will fit under spout of juicer.

Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.

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.

Stir together wasabi and enough water to make a pourable sauce.

Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.

notes:

Vitamin C (ascorbic acid) is available in powdered form at pharmacies and natural foods stores (for 1, milligram, 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.