Celery apple sorbet

Name: Celery apple sorbet
Ingredients: 15 g glucose syrup (or use a pale runny honey); 100 ml apple juice, I prefer to use Granny Smiths (you’ll need 2-3 apples); 10 ml (2 tsp) ginger juice - you can finely grate 50 g ginger and squeeze the juice out; 200 ml celery juice (you’ll need around 500 g celery stalks); 180 g caster sugar; 40 g egg whites (optional)

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Preparation info

Difficulty
Easy

Appears in

Fusion

By Peter Gordon

Published 2010

About

This will keep for 10 days in the freezer and makes almost a litre which is more than you’ll need. However, it’s incredibly refreshing and makes a great mid-afternoon snack, so you may as well makes a full recipe. The best way to get the juice is though a juice extractor (as you would carrot juice) but you can also purée the chopped vegetables and fruit individually, but less successfully, in a bar blender.