Here comes the summer! Sorbets are an easy yet wonderful way to celebrate seasonal fruits and vegetables.

Sébastien and I enjoy using celery for dessert plates, including a coulant. Celery has a distinct flavor combined with mildness that makes it a unique and savory ingredient for desserts including sorbet. And a sorbet is a perfect way to fully enjoy strawberry’s sweet and sour flavor.

CELERY LEAF SORBET / SORBET A LA FEUILLE DE CELERI

Ingredients for 5 servings

2 cups (50 cl) water

1 cup (200 g) sugar

3/4 oz(20 g) celery leaves

Preparation

Boil the water and sugar. Let it cool down.

Blanch green celery leaves in salted water for 15 seconds. Cool the leaves immediately in cold water.

Mix the leaves at high speed, gradually adding the syrup made with water and sugar. Pass through a fine strainer to remove all the fibers. Turn in the ice-cream maker. Freeze. If you don’t have an ice-cream maker, freeze it for 3 hours than mix again to break the ice that formed, and put back in the freezer for another 3 hours.

STRAWBERRY SORBET / SORBET AUX FRAISES

Ingredients for 5 servings

2.2lbs.(500 g) strawberries

1 cup (200 g) sugar

1/2 cup (10 cl) water

1 tbsp vanilla flavored sugar

Preparation

Sort the strawberries and remove the stem. Dust the strawberries with sugar and vanilla sugar, add the water. Mix at high speed. Pass through a fine strainer to remove the seeds. Turn in the ice-cream maker. Set in the freezer. If you don’t have an ice-cream maker, freeze it for 3 hours than mix again to break the ice that formed, and put back in the freezer for another 3 hours.