In a small saucepan, bring the apple juice and sugar to a simmer. Once the sugar has dissolved, remove from the heat and chill in the refrigerator. Once cold, add the lemon juice.
Peel and grate the apples on the coarse side of a box grater, place in a vacuum pouch with the chilled apple syrup and vacuum-pack on 100 per cent for 45 seconds in a chamber vacuum sealer*. Place in the refrigerator to macerate for 8 hours.
When ready to serve, drain the compressed apple in a sieve placed over a bowl (reserve the juices to finish). Apply gentle pressure to extract some of the juices. Place the drained apple in a bowl with the grated celery. Add the apple distillation and the salt. Mix well.
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