Apple sorbet with celery: wonderfully refreshing

Apple sorbet with celery arranged between two apple slices. At the uppermost slice I used a cookie cutter to remove the core and put in raspberry sorbet.
Apple sorbet with celery arranged between two apple slices. At the uppermost slice, I used a cookie cutter to remove the core and Raspberry sorbet filled in.

Apple sorbet with celery may sound unusual at first. But I promise you it's a very especially refreshing ice is. Also, the apple sorbet comes with little sweetness and is also ideal as Intermediate course suitable for one menu.

Celery simply harmonises very well with apple and the sorbet has a very nice green coloringwhich underlines the freshness.

In this recipe, I have deliberately refrained from cooking the ice cream mass in order to achieve raw delicious variant and not to destroy the healthy ingredients in the ice cream before.

Celery is very much in vogue. Especially as a celery cure, where you drink freshly pressed celery juice every day. Because celery should be detoxifying effect have.

Ingredients Apple sorbet with celery

  • 600 g green apples
  • 400 g celery
  • 200 g water
  • 40 g agave syrup
  • 20 g dextrose
  • 4 tablespoons lime juice
  • 1 pinch of salt

Preparation

  • Wash apples and cut them into pieces. Since the apples are pureed, I leave everything on - even the core. But you can of course remove it as well.
  • Wash, clean and cut the celery into pieces.
  • Put apples, celery, lime juice and water into a mixer and puree finely.
  • Pass through a sieve and collect the liquid.
The apple-celery mass is passed through a sieve and the liquid is collected.
The apple-celery mass is passed through a sieve and the liquid is collected.
  • Now stir in the agave syrup, dextrose and salt thoroughly with a whisk until everything is dissolved.

The Ice cream machine prepare and pre-cool for a few minutes depending on the model. Switch on the stirrer and add the ice cream mass (duration approx. 30 minutes).

Alternatively in freezer compartment Allow to freeze and mix well every 30 minutes with a hand mixer (total duration approx. 4 hours).

Ready to eat, intense green apple sorbet with celery.
Ready to eat, intense green apple sorbet with celery.

The ice cream tastes best fresh. After a day in the freezer it becomes very hard. So if you don't eat it immediately, let it thaw for about 40 minutes in the fridge before eating it.

Apple sorbet can be served very well as an intermediate course.
Apple sorbet can be served very well as an intermediate course.

Tips for apple sorbet

  • When purchasing Celery you should make sure that this fresh looks and if possible young. Unfortunately, it is difficult to predict whether celery stalks are bitter or woody. Especially in the leaves, bitter substances can quickly accumulate. So if necessary, simply leave them out.
  • The apple sorbet can also be served well with Raspberries, strawberries or cherries decorate.
  • I season the apple-celery mass left after draining with vinegar, salt and pepper and eat it like Salad.

2 comments

  1. Thank you for the super delicious recipe, I have tried this ice cream years ago at the Baltic Sea and dreamed of this taste, the dream has come true, a taste explosion, many thanks

    1. Hello Cornelia, I'm really pleased. I also find the sorbet incredibly delicious and can well imagine that the taste has left you breathless. 🙂

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