Celery Tonic Recipes

Steps:

• In a small saucepan, combine sugar and 1/2 cup water over low heat, stirring often, just until sugar is dissolved. Let cool and refrigerate until ready to serve.
• In another small saucepan, heat vodka and celery seeds over low heat. Ignite vodka with a long match or lighter. Simmer until flames subside, about 5 minutes. Strain into a container.
• For each serving, add about 1 tablespoon celery infusion and 2 tablespoons sugar syrup to a tall glass with ice. Fill with seltzer, stir and garnish with a lemon slice.

Steps:

• Place the sugar and the water into a medium saucepan over medium-high heat. Stir to combine. Continue to stir frequently until all of the sugar has dissolved. Remove from the heat and add the celery seed, cover and allow to steep for 1 hour. Strain though a fine mesh strainer into a heat-proof container and place in the refrigerator, uncovered until completely cool. Place in an airtight container and store for up to 6 months.
• To use, add 2 tablespoons of syrup to 1 cup soda water and stir to combine.

Steps:

• Wash celery stalks and, if necessary, scrub with a vegetable brush to remove dirt. Cut the stalks into 1-inch pieces.
• Add celery to blender and cover with about ½ cup water.
• Start the blender on low, and as the celery starts to get chopped up, turn the speed up to purée. If, after about 30 seconds, the mixture is still very thick and chunky, add a little more water.
• Place a fine-mesh strainer over a bowl. Line with a piece of cheesecloth if desired. Pour the celery mixture through the strainer. Press or squeeze the celery puree to express the juice into the bowl.
• Pour celery juice into a sanitized jar. Add sugar and cider vinegar. Cap the jar and shake to combine. Refrigerate, shaking well every other day or so to dissolve sugar.

Steps:

• Blend celery, lemon, grapes, cucumber, and sea salt with 1 cup cold water until smooth. Strain through a fine-mesh sieve; refrigerate about 1 hour. Serve chilled.

Steps:

• Purée apples, parsley, 5 celery stalks, and 3 cups water in batches in a blender. Strain through a fine-mesh sieve into a pitcher, gently pressing with a spoon to extract as much liquid as possible (alternatively, run apples, parsley, and celery through a juicer and mix with 3 cups water). Stir in vinegar, salt, and ¼ tsp. pepper and add more celery stalks.
• To serve, pour 4 oz. juice into an ice-filled glass and sprinkle with pepper.