Vegan Corn Sorbet:
3 ears corn, kernels, cobs milked
4 Tablespoons corn syrup
2 teaspoons salt
Shot of liquor, optional
Blend together the ingredients until completely smooth. Strain completely through a fine mesh strainer and press the pulp that remains until there is not more juice released. Allow to sit for ten minutes then strain again. Chill completely and freeze accordingly.
|Sweet Corn Sorbet with Blackberries, Basil, Lime, and Peanut Brittle|
Not only does pale, sweet corn stand up to high heat, but it really rounds out a seasonal menu. Serve with fruit or over a salad on sweltering days.
The pulp can be reused in cornbread or corncake, and the husks can be used for tamales or decor.
|Sweet Corn Sorbet on a Summer Salad|