Celery Granita

• Celery Simple Syrup
• 1 green celery rib, sliced
• 1 teaspoon celery seeds
• 1/2 cup granulated sugar
• 1/2 cup water
• Celery Granita
• 4 ribs of green celery, sliced 1/4-inch thin (about 3 cups)
• 1/2 cup celery simple syrup
• Juice of half a lime
• 1 tablespoon St. Germain liqueur
• Pinch salt
• Aceto balsamico di Modena (the good stuff) to drizzle (optional)

1. Place all ingredients in a small saucepan over medium heat. Stir until all the sugar has dissolved. Remove from heat. Let cool. Strain syrup and discard solids. Set aside.
2. This makes a bit more than what's needed in the recipe. Store syrup in the fridge.
3. On a parchment-lined sheet pan, arrange sliced celery in a single layer. Place in freezer until solid.
4. In a blender, combine all ingredients and puree. If you've got a Vitamix, you're a lucky dog. If not, it might take several minutes to puree the frozen celery. Just keep plugging along until you like the consistency. And taste for salt.
5. Spread the mixture into a shallow freezer-safe vessel, like a square Pyrex dish. Freeze, and about every half hour or so, remove from freezer and rake the top with a fork. Twice should be enough. Spoon into serving glasses, wine glasses, or small clear bowls. The color of the granita is beautiful! Drizzle with the balsamico, if desired.

celery, green celery, celery seeds, granulated sugar, water, celery, green celery, celery simple syrup, lime, liqueur, salt, drizzle

Taken from food52.com/recipes/16589-celery-granita (may not work)