Step 1

Mix celery juice with 2 teaspoons of the lemon juice and put in the refrigerator. Bring 2 cups water and 2 tablespoons of the sugar to a simmer, and then cool over ice in the refrigerator. When both liquids are cool, transfer to an ice-cream maker and follow machine instructions.

Step 2

Split vanilla bean in half, lengthwise, and scrape the inside of the bean into remaining 6 tablespoons sugar; mix thoroughly. In a medium bowl, toss sugar mixture with berries, tarragon, and remaining lemon juice.

Step 3

To serve, top berry mixture with celery sorbet.