INGREDIENTS 6 tart green apples, Gravenstien or Granny Smith
4-6-inch stalks of inner white celery hearts, washed
1 tsp. lemon juice
1 tsp. wild flower honey
6 fresh mint leaves
Pinch of sea salt
PREPARATION • Place 6 small port or dessert wine glasses, washed and polished, in a freezer.
• Core the apples and process through a juicer along with the celery and mint leaves. Add the lemon juice, honey and salt and strain through a fine sieve lined with cheesecloth into a glass bowl.
• Cover and refrigerate at least 4 hours.
• To serve, without touching the bowl of the glasses place each glass in the center of a plate set with a doily or napkin. Pour 3 to 4 ounces into each glass and serve.
This article appears in Sep 1-30, 2010.