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Vegan Corn Sorbet
Author: Joe the Baker
  • 3 ears corn kernels, cobs milked
  • 4 Tablespoons corn syrup
  • 2 teaspoons salt
  • Shot of liquor optional
  1. Blend together the ingredients until completely smooth.
  2. Strain completely through a fine mesh strainer and press the pulp that remains until there is not more juice released.
  3. Allow to sit for ten minutes then strain again.
  4. Chill completely and freeze accordingly.
Recipe Notes

The pulp can be reused in cornbread or corncake, and the husks can be used for tamales or decor.