Celery apple sorbet

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Preparation info

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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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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.


  • 180 g caster sugar
  • 15 g glucose syrup (or use a pale runny honey)
  • 200 ml celery juice (you’ll need around 500 g celery stalks)
  • 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
  • 40 g egg whites (optional)


First make a stock syrup by bringing 150 g of the sugar to the boil with the glucose and 150 ml water. Simmer it for 3 minutes then strain into a clean bowl and leave to cool before chilling in the fridge for an hour. Mix the celery, apple and ginger juice into the syrup. Beat the egg whites to a soft peak with the remaining sugar and whisk the juice into this. Churn according to your machine’s instructions and store in the freezer.