Celery Apple Granita

• 1 (1,000-mg) tablet vitamin C (ascorbic acid)
• 2 Granny Smith apples, very coarsely chopped
• 2/3 cup water, divided
• 1 tablespoon chopped tarragon
• 4 cups very coarsely chopped celery ribs (from 1 bunch)
• Equipment: a flour sack or linen cloth

1. Crush vitamin C tablet in a bowl with back of a spoon, then line a sieve with dampened flour sack cloth and set over bowl.
2. Puree apples with 1/3 cup water in a food processor (do not use a blender) until almost smooth, then pour into cloth. Bunch up cloth around mixture and squeeze as much clear juice as possible through cloth (about 11/2 cups). Discard solids remaining in cloth. Rinse and wring out cloth, then return to sieve.
3. Puree tarragon with remaining 1/3 cup water in processor until water is deep green, then add celery and puree until almost smooth. Pour into lined sieve and squeeze out juices (about 1 1/2 cups) into bowl with apple juice. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Freeze mixture in an 8-inch square baking dish, scraping and stirring with a fork every 30 minutes, until frozen, at least 3 hours. (It will be too hard to scrape once fully frozen.)

vitamin, apples, water, tarragon, celery

Taken from www.epicurious.com/recipes/food/views/celery-apple-granita-350593 (may not work)