hello this is chef john from food wishes comm with celery sorbet that's right
we're gonna make a frozen dessert with a vegetable and not even a good vegetable
we're gonna use celery I mean when was the last time you heard someone say man
I could really go for some celery so yes this might seem like a really bad idea
but it would probably only take you one spoon of this stuff to realize it's not
a bad idea and I'm not crazy it's actually incredibly delicious so with
that let's go ahead and get started and first up we have to make what's called a
simple syrup and we'll make that by adding equal parts sugar and water to
the saucepan and we'll set that over a medium heat and give it a stir although
I'm pretty sure you don't have to stir it this would work exactly the same but
I always sort of feel like I should be doing something while I'm talking plus
stirring feels good and then what we'll do once we see that just start to boil
is immediately turn off the heat all right we don't need to cook this and
we're definitely not trying to reduce it so as soon as that starts to simmer
we'll go ahead and turn it off and then what we'll need to do is let this cool
all the way down to room temp before we use it which is good because that's
gonna give us time to prep our celery so while our simple syrup is cooling down
we will wash and slice up one pound of celery and even though we are gonna
puree this in the blender it's always helpful to start with nice small pieces
and besides the celery will also do a pinch of salt as well as we'll squeeze
in the juice of one lime and by the way yes lemon would also work
here so feel free to use that instead if you want all right you are after all the
Christian Grey of your celery sorbet and a little bit of experimentation is
always encouraged so we will squeeze in some lime and/or lemon and then last but
not least we will add our simple syrup assuming of course is completely cooled
oh by the way do not wash the pan you made the serpent we're gonna use that in
a minute and then what we'll need to do is blend this until it's utterly and
completely smooth and then even though we're pretty much liquefying this once
that's done we're still gonna want to strain it through a fine sieve and we
can do that right into that same pan we made our syrup in and by pressing that
through a fine mesh strainer using the back of a spoon or spatula we're gonna
trap any and all those relatively tough fibers while squeezing and pressing all
that good stuff through and we're gonna want to do that until one of two things
happens either we keep pressing until absolutely no more liquids coming
through or we lose patience and stop and usually that second thing happens first
but try to stay with us as long as you can stand it pressing out as much of
that precious juice as possible and once that's been accomplished that is pretty
much it for our celery sorbet base but before we can use it like all sorbet and
ice cream bases we have to chill this thoroughly before it's processed so I'm
gonna go ahead and put the lid on and pop that in the fridge for a couple
hours at which point after being thoroughly chilled we can go ahead and
add that to whatever ice cream machine we're using and personally this is my
favorite style of ice cream maker where you keep that bowl inside in the freezer
until you're ready to use it and then what happens is that turns around our
mixture sort of freezes to the surface and as it does it's continually scraped
off by that blade which is called a Dasher and eventually the temperature
drops and this goes from a liquid to sort of a slush to sort of a really
thick slush to sort of a really really thick slush and after about 20 minutes
mine look like this oh by the way if you don't have an ice cream machine you can
still totally make this and I will explain how in the blog post but anyway
once that's churned long enough we'll go ahead and turn it off and quickly scrape
off that Dasher and yes if you wanted it nice and soft and slushy
you could go ahead and eat it now but like me you're probably making this
ahead which in that case you'll go ahead and transfer that into some kind of
airtight container or just cover it with some plastic and a plate I'm not sure if
this came with the top but if it did I lost it but anyway I'm gonna go ahead
and wrap that up and pop it in the freezer until I'm ready to serve which
for the sake of the video is now and I'll go ahead and scoop some into this
fancy sorbet glass and I should mention if you've had this in the freezer and
it's super hard let it warm up a little bit okay we don't want to melting but we
do want that texture to soften up a little bit and then I finished by
garnishing with a little celery leaf which not only do I think looks nice but
it also sort of alerts our guests what they're getting into and that's it our
celery sorbet is done and ready to enjoy and also probably totally confuse our
friends and family but you know why you're just gonna have to trust me on
this one all right I feel like we've built up a
good rapport and hopefully you realize I'm not gonna recommend something like
this if it wasn't absolutely fantastic I mean yes it does still taste a little
bit like celery but the sweetness and a little bit of acidity perfectly balances
the bitterness creating something truly surprising and unique whoops that's okay
placemat sorbet is the best sorbet anyway the point I'm making is this is
like a thousand times better than you think it would be and not only is this
good serve plain as is but you can also use it for crazy other delicious things
like a buffalo hot wing sundae where we grate some frozen blue cheese on this
and a little bit of hot sauce or you should try this stuff with candied
pressed Rami sprinkles which I haven't invented yet but I will so there are
just so many interesting creative things we could do with this but anyway that's
it celery sorbet you remember that time you said you'd try anything once
assuming you were talking about food I really do hope you keep that promise and
give this highly unusual but incredibly delicious sorbet a try soon so head over
to food wishes calm for all the ingredient amounts of moral as usual and
as always enjoy
you