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In the cuisinart®, blend the Dandy celery sticks, apple pieces and salt until a fine mash has occurred.
Strain the celery and apple mixture through a fine sieve lined with cheesecloth, allow to drain for 2 hours.
Add to the celery -apple mixture the simple syrup and lemon juice.
To churn, follow the instructions provided by your ice cream machine for sorbet.
Put churned mixture into a freezer safe container and freeze for at least 2 hours. Serve.
Recipe by Chef Todd Fisher