The dog days of summer are upon us. As the temperatures rise, the price of corn hits rock bottom. With my vegan corn sorbet recipe, you can make this sweet summer vegetable the star of the show, even when it’s too hot to cook. 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.
Vegan Corn Sorbet
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- 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.
- The pulp can be reused in cornbread or corncake, and the husks can be used for tamales or decor.
Joe the Baker http://www.joe-the-baker.com/
|Sweet Corn Sorbet on a Summer Salad|