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Supergreen granita; food styling by Heather Shaw; prop styling by Oksana Slavutych.

Maya Visnyei/The Globe and Mail

Servings: 6

Ready time: 3 hours, 15 minutes


3 Granny Smith apples, skins on and quartered

1 cup loosely packed baby spinach

1 large rib celery

3 romaine lettuce leaves

1 slice lemon, skin removed


Juice all ingredients in an electric juicer according to manufacturer’s instructions.

Alternatively, use a blender or food processor to break down ingredients in batches, then press through a fine-mesh strainer to separate juice from pulp.

Pour juice into a shallow, freezer-safe container.

Freeze for about 3 hours, removing container from the freezer every half hour or so to scrape and break up ice.

Serve granita in an icy mound with a piece of candied lemon peel or fresh mint as garnish.

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