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“This unusual Granita is from the August 1989 issue of Gourmet Magazine. Serve as a first course or as a palate cleanser between courses.”
1 quart

Ingredients Nutrition


  1. In a small saucepan, combine the sugar and 1/2 cup water. Bring the mixture to a boil, stirring until the sugar is dissolved, and let the syrup cool.
  2. In a food processor puree the celery, add the cooled syrup, the Aquavit, lemon juice, cayenne to taste and salt to taste and blend mixture well.
  3. Transfer the mixture to a shallow metal pand and freeze it, stirring and crushing the lumps with a fork every 20 minutes, for 2 to 3 hours, or until it is firm but not frozen hard.
  4. Scrape the granita with a fork to lighten the texture and serve it in goblets.

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