Apple Celery Granita

• 1 (1,000-mg) vitaminutes C tablet (ascorbic acid), crushed to a powder with back of a spoon
• 1/3 cup sugar
• 3 Granny Smith apples (1 1/2 pounds), cut lengthwise into 1-inch-thick sticks
• 6 medium celery ribs without leaves (1 pound)
• 1/2 teaspoon wasabi paste or powdered wasabi
• 1 to 1 1/2 teaspoons water
• Flaky sea salt such as Maldon
• 1 to 2 tablespoons fruity extra-virgin olive oil
• Equipment: an electric juice extractor

1. Put crushed vitaminutes C and sugar in a 1-quart container that will fit under spout of juicer.
2. Using juicer, juice apples and celery into container. Spoon off foam and stir until sugar is dissolved.
3. Pour into an 8- to 9-inch square stainless-steel or glass baking pan and freeze until partially frozen, about 1 hour. Scrape and stir with a fork, crushing any lumps. Continue to freeze, scraping once or twice, until evenly frozen, about 2 hours more.
4. Stir together wasabi and enough water to make a pourable sauce.
5. Scrape granita to lighten, then serve sprinkled lightly with sea salt and drizzled lightly with oil and wasabi sauce.

vitaminutes, sugar, apples, celery, wasabi paste, water, salt, olive oil

Taken from www.epicurious.com/recipes/food/views/apple-celery-granita-238975 (may not work)