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Ants On a Log Sorbet

Ants On a Log Sorbet


  • 2/3 cup sugar
  • 2/3 cup water
  • 3 cups fresh celery leaves
  • 2 - 3 tablespoons raisins
  • 1 - 2 tablespoons peanut butter


  1. In a saucepan, bring sugar and water to a boil; stir until sugar dissolves. Remove pan from heat, add celery leaves, and let steep for 20 minutes. Pour through a fine sieve set over a bowl and refrigerate syrup until cold.
  2. In a blender, puree celery and syrup until smooth. Strain mixture through a fine sieve again and transfer to a bowl. Cover and refrigerate 1 to 2 hours or until cold.
  3. Transfer mixture to an ice cream maker and follow machine's directions. When frozen, remove sorbet and fold in peanut butter and raisins. Transfer to a pan and cover. Freeze for 15 to 30 minutes and then serve.


  • Recipe provided by Sam Mason of OddFellows Ice Cream Co.


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