celery sorbet

michelle taylor

michelle taylor

31st January 2011
michelle taylor

celery sorbet

Combine first measurement of sugar and stabilizer.
Heat water to 50oc Whisk in stabilizer, then


  • 20g granulated sugar
  • 2g sorbet stabilizer
  • 110g water
  • 50g granulated sugar
  • 35g glucose
  • 150g celery juice
  • 20g lemon juice


Combine first measurement of sugar and stabilizer.
Heat water to 50oc Whisk in stabilizer, then remaining sugar and glucose and bring to a boil for about 30 seconds. Remove from heat, chill
Combine syrup, purée, and juices freeze in pacojet jugs or churn in ice cream maker

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