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Mixed Berries Celery Sorbet

Mixed Berries Celery Sorbet


  • 4 cups strained celery juice
  • Juice of 2 lemons
  • 8 tablespoons sugar
  • 1 vanilla bean
  • 1 quart strawberries, quartered
  • 1 quart blueberries
  • 1 quart blackberries, halved
  • 3 tablespoons picked tarragon leaves


  1. Mix celery juice with 2 teaspoons of the lemon juice and put in the refrigerator. Bring 2 cups water and 2 tablespoons of the sugar to a simmer, and then cool over ice in the refrigerator. When both liquids are cool, transfer to an ice-cream maker and follow machine instructions.
  2. Split vanilla bean in half, lengthwise, and scrape the inside of the bean into remaining 6 tablespoons sugar; mix thoroughly. In a medium bowl, toss sugar mixture with berries, tarragon, and remaining lemon juice.
  3. To serve, top berry mixture with celery sorbet.


  • Recipe provided by chef Franklin Becker of The Little Beet Table


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