Name: Apple Celery Granita
Cook time: 30 minutes
Total time: 3 1/2 hours
Yield: Makes 6 servings
Ingredients: 1 (1,000-mg) vitaminutes C tablet (ascorbic acid), crushed to a powder with back of a spoon; 1/3 cup sugar; 3 Granny Smith apples (1 1/2 pounds), cut lengthwise into 1-inch-thick sticks; 6 medium celery ribs without leaves (1 pound); 1/2 teaspoon wasabi paste or powdered wasabi; 1 to 1 1/2 teaspoons water; Flaky sea salt such as Maldon; 1 to 2 tablespoons fruity extra-virgin olive oil; Equipment: an electric juice extractor

This image may contain Plant Food Fruit Animal Fish Creme Dessert and Cream

The best desserts are those that manage to be sweetly satisfying while also containing an element of surprise, and this unique granita certainly fits the bill. We first had a version of it at Manhattan's Wallsé, and were stunned by the interplay among the bright, verdant mix of apple and celery with the richness of olive oil and the heat of grated horseradish. (Here, we've substituted wasabi for the horseradish.) It's a truly sophisticated way to end a meal.

Cooks' notes:

· Vitamin C (ascorbic acid) is available in powdered form at pharmacies and natural foods stores (for 1,000 mg, use 1/2 teaspoon). It will prevent the apple juice from turning brown. · It is not necessary to remove skin or seeds from apple sticks. · Granita can be made 2 days ahead and kept frozen, covered with plastic wrap once frozen. Scrape before serving.

Recipe notes

See Related Recipes and Cooking Tips

7 Unexpected Ways To Eat Celery
Give celery a chance to play a lead role in your kitchen and you'll never look back.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Apple-Walnut Charoset

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Tandoori-Style Roasted Cauliflower

Dressed in a spiced yogurt, with ginger and garlic, then roasted until caramelized and tender.

Recipe notes

7 Unexpected Ways To Eat Celery