Summer Corn Sorbet

1. 1

   Drag tines of fork through kernels on corn ears to break up.

2. 2

   Place corn ears in large saucepan, and cover with 8 cups water.

3. 3

   Bring to a boil, reduce heat to medium, and boil, covered, 5 minutes.

4. 4

   Let corn cool in cooking water.

5. 5

   Slice kernels from corn ears, and discard cobs.

6. 6

   Reserve cooking water.

7. 7

   Place corn kernels in bowl of food processor with 2 cups cooking water, and puree 2 to 3 minutes, or until kernels are finely chopped.

8. 8

   Transfer in batches to sieve over large bowl, and strain out corn liquid, pressing on solids to release juices.

9. 9

   Strain liquid again to remove any bits of corn, and discard solids.

10. 10

    Add enough cooking liquid to make 3 1/2 cups, then stir in agave nectar and salt.

11. 11

    Chill in refrigerator until cold, then churn in ice cream maker according to manufacturers directions.

12. 12

    Transfer to 1-quart container, and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.