Chef John's Celery Sorbet

Combine sugar and water in a saucepan over medium heat, stirring occasionally, until the mixture reaches its boiling point. Remove from heat immediately and let it cool down to room temperature while you prepare the other ingredients.

Next, chop the celery into tiny pieces and transfer them to a blender. Add a pinch of salt, a squeeze of fresh lime juice, and the cooled simple syrup to the blender. Blend the mixture until it's smooth and creamy.

Now, carefully pour the blended mixture into a strainer placed over the saucepan you used for making the syrup. Use a spoon to press the mixture through the strainer, ensuring that all the juice is extracted and collected in the saucepan.

Cover the extracted juice with plastic wrap, place a plate over the bowl to prevent any ice crystals from forming, and refrigerate it until it's thoroughly chilled, at least 1 hour.

Once the juice is chilled, pour it into an ice cream maker and follow the manufacturer's instructions to freeze it for about 20 minutes. Cover the sorbet with plastic wrap and place a plate over the bowl to prevent any ice crystals from forming. Freeze it until it's set, about 4 hours.