- 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.
|Sweet Corn Sorbet on a Summer Salad|