This dish goes a little further than previous recipes for bacon-wrapped mini smokies. It always disappears quickly and is absolutely worth the extra labor.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 5 hrs 20 mins |
| Total Time: | 5 hrs 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup white sugar
- 1 cup cold water
- 1 pound trimmed celery
- ⅛ teaspoon salt, or to taste
- 1 lime, juiced
Instructions
- Combine sugar and water in a saucepan over medium heat until just starting to simmer. Remove from heat. Cool simple syrup down to room temperature while preparing the other ingredients.
- Slice celery into small pieces; transfer to a blender. Add salt, lime juice, and the cooled simple syrup. Blend until smooth. Pour mixture into a strainer set over the saucepan you used for the syrup. Press mixture through the strainer using a spoon until all the juice has been extracted. Cover and chill juice until thoroughly chilled, at least 1 hour.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes. Cover sorbet with plastic wrap, place a plate over the bowl, and freeze until set, about 4 hours.
- Chef’s Notes:
- You can substitute lemon juice for the lime if preferred.
- If you don’t have an ice cream maker, you can simply use the method highlighted in the
- , which will produce something closer in texture to a snow cone, but will be amazing nonetheless.
Reviews
In momentary lapse of judgement, I decided to make this sorbet one night. I don’t know what came over me. Maybe I got tired of all of the tasty sorbet flavors like mango, orange, and lemon. Maybe I was trying to eat healthy since celery allegedly has detox properties. Whatever the reason, I made this and it tastes like frozen sugar with a hint of grass. I kid you not — this tastes like grass doused with sugar water! I watched the video and read the reviews before I started. I did think that there was a hit of sarcasm in Chef John’s voice but I chalked it up as my own paranoia. I now know that I was not wrong — HE WAS BEING SARCASTIC!!! I’m not going to tell you not to make this as it is the perfect punishment to give you your 5 year old when they misbehave. On the other hand, if you’re like me and are trying to see if the grass is greener off the beaten path, it is not. Get back into your lane and stick with the traditional sorbet flavors. P.S. If you do try this, at least cut down on the sugar or add more celery. You’ll want that grassy note to overcome the forwardness of the sugar. Well played, Chef Jon. You got me good. LOL.
I followed the directions exactly and it turned out well. It has a slight salty sweet thing going on. The key with this dish is finding a recipe that already pairs well with celery and serving this alongside it. I couldn’t see myself eating more than 1 small scoop at a time.
So delicious and refreshing, even though I had to make it with stevia, due to diabetes. To my surprise, my grandchildren (ages 4 and ten) loved it, too!
Great unique flavor make this one of the best sorbets.
Absolutely wonderful treat! I used honey instead of simple syrup and didn’t strain the mixture. I just let it sit in the freezer for several hours by mixing the mixture every 30 minutes. I sure will make this again!
Okay, good cooks and foodie people. This sorbet is probably for foodie tasters and viewers to determine the level of what you can handle on such shows that may be close to the thoughts of weird food combinations involving competitors. In not wanting to waste all that fresh celery. I went for the outside the box celery sorbet, fresh and sweet, and you can, taste the celery. It’s celery. I enjoyed, but unless you have adventure eaters as family and friends they may go to the corner store and get some ice cream. In the realm of food culture it is in the high end category of what to with this in the kitchen of creative ideas. I finished it off about a week ago. I had forgotten it in the freezer for a moment. Now, remember sorbet has lots of sugar, which made this a sorbet and flavorful. Try it yourself, Foodie Kim
Really tasty. It’s sweet with a hint of celery
Surprisingly delicious although I would cut down the sugar by at least half.