If the idea of a corn sorbet sounds a little exotic for your taste, try pairing it with a berry sorbet (or fresh berries) to add a familiar sweet-tart flavor.
- 6 ears fresh corn, shucked and broken in half
- 1/2 cup agave nectar
- 1/4 tsp. salt
1. Drag tines of fork through kernels on corn ears to break up. Place corn ears in large saucepan, and cover with 8 cups water. Bring to a boil, reduce heat to medium, and boil, covered, 5 minutes. Let corn cool in cooking water.
2. Slice kernels from corn ears, and discard cobs. Reserve cooking water.
3. Place corn kernels in bowl of food processor with 2 cups cooking water, and purée 2 to 3 minutes, or until kernels are finely chopped. Transfer in batches to sieve over large bowl, and strain out corn liquid, pressing on solids to release juices. Strain liquid again to remove any bits of corn, and discard solids. Add enough cooking liquid to make 3 1/2 cups, then stir in agave nectar and salt.
4. Chill in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.
- Calories: 126
- Carbohydrate Content: 30 g
- Fat Content: 1 g
- Protein Content: 3 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 84 mg
- Sugar Content: 21 g