Method

If using an ice cream maker, make sure to follow the instructions as per the manufacturer

If you don’t have an ice cream maker, don’t worry. You can still do this and make it a granita style

Add all the sugar and 350 mls of water to a saucepan and bring it to the boil. This should dissolve all the sugar quickly and when done take off the heat

If you have a juicer, simply juice the celery stalks, add the celery juice to the sugar syrup with the juice of 1 lime and a large pinch of salt

If you don’t have a juicer, put the sugar syrup in a blender with the celery (chopped up), lime juice and a large pinch of salt and blitz for a few minutes. Pour into a tall jug and refrigerate the mix for about half an hour so the main sediments fall to the bottom. Carefully pour the mix through a sieve and then using a spoon to press out the juices and remove the solids

Before I add the sorbet base to my own ice cream machine I like to ‘super chill’ it so I place it in the freezer for a while until it’s got a slush like texture/appearance

If you don’t have an ice cream maker (making this granita style) then add the liquid to a flat bottomed dish and put it in the freezer. You simply have to keep dragging a fork through it to break up the large ice crystals. If you do this every 30 minutes for a few hours you’ll stop the mix becoming a huge block of ice

Using an ice cream machine? Follow the instructions of your ice cream machine

When you want to serve the sorbet, take it out the freezer and leave it to defrost for about 10 minutes so you’ll get nicely shaped balls of sorbet

For the granita style, let the granita rest out the freezer for a few minutes and serve