Celery sorbet

1. Wash the branches and leaves of celery. Reserve some branches. Chop the rest and boil all in 50 cl of water with sugar. Let infuse for 30 minutes on low heat.

2. Drain the celery stalks. Blend the rest and pass it through a chinois, pressing well. Squeeze the lemons and add the juice to the celery.

3. Pour into an ice cream machine, churn then place for at least 3 hours in the freezer.

4. To serve, make a scoop and decorate with candied celery stalks.

Our cooking tip: Garnish with mint leaves. Serve with smoked trout and vodka.

Photo credit: Sucré Salé