This won’t be anything near the smoothness of a sorbet or a gelato, unless you have a Vitamix. So I’m calling it a granita, which it probably isn’t either, because it’s got that chunkiness thing going on, which is really a good thing, because that’s where all the good-for-you dietary fiber is, right? Mark Bittman ran a celery story a while ago. Pretty cool stuff. My recipe is adapted <a href="http://www.nytimes.com/2011/05/08/magazine/mag-08Eat-t-000.html?pagewanted=all">from his</a>.

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