Cook the Book: Celery Julep

Name: Cook the Book: Celery Julep
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 283 grams celery (about 4 large ribs); 1 teaspoons celery seeds; 355 milliliters 12 ounces seltzer water or club soda (optional); 0 teaspoons kosher salt; 59 milliliters fresh lemon juice (from 2 to 3 lemons); 118 milliliters sugar; 355 milliliters 12 ounces Kentucky bourbon or Tennessee whiskey

Cook the Book: Celery Julep is a gluten free and vegan recipe with 6 servings. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 222 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. If you have sugar, celery seeds, kosher salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Chop the celery into pieces, put them in the food processor with 1 tablespoon of the sugar, the celery seeds, and the salt, and process until the celery is a loose puree. Pass the liquid through a fine-mesh strainer, pressing the pulp to extract as much flavor as possible. You should have about 1/3 cup.

Ingredients you will need

Celery Seed

Extract

Celery

Sugar

Salt

Equipment you will use

Food Processor

Sieve

Add the celery juice and the remaining sugar to a small saucepan, and warm the mixture over medium heat just until the sugar dissolves. You should have about 1 cup celery syrup. (Covered with plastic wrap, the syrup will keep in the refrigerator for 1 week.)

Ingredients you will need

Celery

Juice

Sugar

Syrup

Wrap

Equipment you will use

Plastic Wrap

Sauce Pan

Fill six 9-ounce julep cups to the rim with crushed ice.

Ingredients you will need

Crushed Ice Cubes

Add 2 ounces of bourbon, a tablespoon of lemon juice, and 2 to 2 1/2 tablespoons of celery syrup to each glass, and stir. Top up with seltzer, if desired, and garnish with the celery tops if using.

Ingredients you will need

Lemon Juice