Celery and Fennel Sorbet Serving Size - 7 Prepared By - Ellice & Monty Recipe Rating
			1 fennel bulb 5 large celery stalks, trimmed and coarsely chopped 1/2 bunch curly parsley (about 2 1/2 ounces), trimmed 1/4 cup sugar 3 tablespoons Pastis or other anisette liqueur
			Trim, core, and coarsely chop the fennel bulb, reserving some of the tender fennel fronds for garnish. Use a juicer to extract the juice from the celery, fennel, and parsley. You should have about 2 cups of juice in all. Combine the juice with the sugar and Pastis in a saucepan and bring to a boil over medium-high heat, stirring to help the sugar dissolve. Decrease the heat to medium and simmer, 3 to 5 minutes. Transfer the mixture to a bowl and set over a larger bowl of ice water until fully chilled, stirring occasionally. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Transfer the sorbet to an airtight container and freeze until set, at least 2 hours. To serve, let the sorbet sit on the counter for 15 to 20 minutes (or in the refrigerator for about 1 hour) before scooping it into small chilled dishes.ing.