Apple and Celery

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By Ben Shewry

Published 2012

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  • 100 ml ( fl oz) freshly juiced, skimmed and strained pink lady apple juice
  • 50 g ( oz) caster (superfine) sugar
  • 10 ml ( fl oz) strained lemon juice
  • 4 pink lady apples
  • 1 large celery stalk, peeled and coarsely grated
  • 1 tablespoon apple distillation
  • small pinch of table salt


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.