Celery-lime sorbet


  • ¾ cup water
  • ½ cups granulated sugar
  • 1 quart (4 cups) celery, roughly chopped
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp lime zest, finely grated

1. Have ready an ice cream maker ( I use an electric Krups model, resembling this Cuisinart model with a 1 quart canister that requires pre-freezing for at least 24 hours). Arrange a 5 x 9 inch loaf dish (because it's easier to scoop out of the loaf pan than the Krups canister) in the freezer mak...

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