Though it's a totally unremarkable vegetable, celery produces shockingly delicious frozen treats. Whether you're going for a sweet or savory experience, just try this recipe and you'll see I'm not crazy! The first time I ever had something like this, it was piled over crispy rye breadcrumbs and used to garnish salmon gravlax. The combination of tastes, textures, and temperatures truly was incredible. This would also great with buffalo wings and blue cheese sauce.

Recipe Summary

prep:
10 mins
cook:
5 mins
additional:
5 hrs 20 mins
total:
5 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Chef's Notes:

You can substitute lemon juice for the lime if preferred.

If you don't have an ice cream maker, you can simply use the method highlighted in the strawberry granita video, which will produce something closer in texture to a snow cone, but will be amazing nonetheless.

Nutrition Facts

145 calories; protein 0.6g 1% DV; carbohydrates 36.8g 12% DV; fat 0.2g; cholesterolmg; sodium 110.4mg 4% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2018
Okay, good cooks and foodie people. This sorbet is probably for foodie tasters and viewers to determine the level of what you can handle on such shows that may be close to the thoughts of weird food combinations involving competitors. In not wanting to waste all that fresh celery. I went for the outside the box celery sorbet, fresh and sweet, and you can, taste the celery. It's celery. I enjoyed, but unless you have adventure eaters as family and friends they may go to the corner store and get some ice cream. In the realm of food culture it is in the high end category of what to with this in the kitchen of creative ideas. I finished it off about a week ago. I had forgotten it in the freezer for a moment. Now, remember sorbet has lots of sugar, which made this a sorbet and flavorful. Try it yourself, Foodie Kim Read More
(4)

Most helpful critical review

Rating: 3 stars
07/29/2018
Surprisingly delicious although I would cut down the sugar by at least half. Read More
(1)
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/16/2018
Okay, good cooks and foodie people. This sorbet is probably for foodie tasters and viewers to determine the level of what you can handle on such shows that may be close to the thoughts of weird food combinations involving competitors. In not wanting to waste all that fresh celery. I went for the outside the box celery sorbet, fresh and sweet, and you can, taste the celery. It's celery. I enjoyed, but unless you have adventure eaters as family and friends they may go to the corner store and get some ice cream. In the realm of food culture it is in the high end category of what to with this in the kitchen of creative ideas. I finished it off about a week ago. I had forgotten it in the freezer for a moment. Now, remember sorbet has lots of sugar, which made this a sorbet and flavorful. Try it yourself, Foodie Kim Read More
(4)
Rating: 5 stars
02/16/2019
Absolutely wonderful treat! I used honey instead of simple syrup and didn't strain the mixture. I just let it sit in the freezer for several hours by mixing the mixture every 30 minutes. I sure will make this again! Read More
(2)
Rating: 4 stars
10/09/2018
Really tasty. It's sweet with a hint of celery Read More
(1)
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Rating: 3 stars
07/29/2018
Surprisingly delicious although I would cut down the sugar by at least half. Read More
(1)
Rating: 4 stars
06/18/2020
I followed the directions exactly and it turned out well. It has a slight salty sweet thing going on. The key with this dish is finding a recipe that already pairs well with celery and serving this alongside it. I couldn't see myself eating more than 1 small scoop at a time. Read More
Rating: 5 stars
05/23/2020
So delicious and refreshing, even though I had to make it with stevia, due to diabetes. To my surprise, my grandchildren (ages 4 and ten) loved it, too! Read More
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Rating: 5 stars
05/04/2019
Great unique flavor make this one of the best sorbets. Read More
Rating: 2 stars
08/28/2020
In momentary lapse of judgement, I decided to make this sorbet one night. I don't know what came over me. Maybe I got tired of all of the tasty sorbet flavors like mango, orange, and lemon. Maybe I was trying to eat healthy since celery allegedly has detox properties. Whatever the reason, I made this and it tastes like frozen sugar with a hint of grass. I kid you not -- this tastes like grass doused with sugar water! I watched the video and read the reviews before I started. I did think that there was a hit of sarcasm in Chef John's voice but I chalked it up as my own paranoia. I now know that I was not wrong -- HE WAS BEING SARCASTIC!!! I'm not going to tell you not to make this as it is the perfect punishment to give you your 5 year old when they misbehave. On the other hand, if you're like me and are trying to see if the grass is greener off the beaten path, it is not. Get back into your lane and stick with the traditional sorbet flavors. P.S. If you do try this, at least cut down on the sugar or add more celery. You'll want that grassy note to overcome the forwardness of the sugar. Well played, Chef Jon. You got me good. LOL. Read More