Brightly tart and grassy like a freshly cut meadow. Smooth malted earth notes on the finish.
prep time: 1 hour serves: 4 difficulty: medium
- 1 cup (240 ml) water
- 1½ tsp (3.5 g) celery seed, finely ground until their aroma fills the air
- 1½ tsp Genmaicha (Japanese blend of green tea and roasted rice)
- ½ cup (105 g) white sugar or equivalent substitute
- 5 Granny Smith apples
- 4 cored
- 1 cored and quartered for garnish
- 1 lime, peeled and pith removed
- 2½ cups (600 ml) soda water
Celery and Tea Cordial (yields 1¼ cup or 300 ml)
- Bring water to a boil, then add celery seeds and Genmaicha.
- Remove from heat, cover and let infuse for 20 minutes.
- Pass through a fine sieve. Lightly press the seed paste to release more liquid. (Pass through a coffee filter to remove any celery seed specks if desired.)
- Add sugar, stir to dissolve, and let cordial cool.
Tart Green Apple Juice (yields ¾ cup or 180 ml)
- Juice (or puree in a blender) 4 Granny Smith apples and lime. (The fifth apple will be used for garnish.)
- Strain to remove solids, then cover and refrigerate immediately.
Judgement Blend (yields 2 cups or 500 ml)
- Combine celery and tea cordial with tart apple juice in a medium-sized bottle or container.
- Seal and refrigerate for up to 2 weeks.
Apple Fan Garnish
- ¼ Granny Smith
- Slice apple quarter lengthwise into 4 pieces.
- Holding the stack of slices together, drive a skewer through one end and fan out the other side.
- 3 oz (90 ml) Judgement blend, chilled
- 5 oz (150 ml) soda water
- In a tall 12 oz glass full of ice, pour in soda water, then the Judgement blend.
- Gently stir and garnish.
- Freshly juiced apple quickly browns due to oxidation, but adding acid in the form of lime juice slows the process.
- If Granny Smiths are unavailable, substitute with any other variety while using one fewer apple and one more lime.