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.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

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.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Recipe notes

7 Unexpected Ways To Eat Celery