Cook The Book: Celery Julep – a delicious recipe with celery, sugar, celery seeds, kosher salt, Kentucky bourbon, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
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.)
3
Fill six 9-ounce julep cups to the rim with crushed ice. 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.
113
kcal
Calories
29
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 10 ounces celery (about 4 large ribs), 1/2 cup plus 1 tablespoon sugar, 1/2 teaspoon celery seeds, 1/4 teaspoon kosher salt, and more.
Yes, Cook The Book: Celery Julep falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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