If you haven’t already purchased your copy of my latest cookbook – “Sweet Corn Spectacular” – you may be surprised to hear that there is a whole section of the book dedicated to not only condiments, but BEVERAGES as well!
Yes, beverages. Not only can you make various sauces, chutneys, and jellies from corn, you can drink it too. Included are a couple different corn liqueur recipes, a corn cob wine recipe, a hot South American corn beverage, and two recipes for soda – one traditionally brewed, and one “quick”. Today, I’d like to share my recipe for quick corn soda with you.
While the traditional brewed recipe involves yeast, fermentation, and you know… WAITING… this corn soda is easy to make, cooking up in just minutes.
It’s also very versatile. With this syrup, you can make basic corn soda, corn cream soda, run it through a soda machine, or just enjoy it as a quick soda mix, a little at a time. You can also use it in place of heavy simple syrup in craft cocktail design!
Whatever direction you go with it, enjoy!
Quick Sweet Corn Soda
Makes about 3 cups syrup
3 ears fresh sweet corn, husks removed
1 1/2 cups water
2 cups granulated sugar
carbonated or seltzer water
Using a sharp knife, carefully cut kernels off the ears of corn. Add kernels to a food processor or blender along with the water. Process until corn is pureed.
Transfer corn puree to a medium saucepan. Over medium heat, cook mixture until almost boiling, stirring frequently. Reduce heat, and simmer for 5 more minutes. Remove from heat, and allow to steep for 10 minutes.
Strain corn mixture through a wire sieve into a clean bowl. Rinse pot and sieve with cool water. Line sieve with at least 3 layers of cheesecloth, and strain corn liquid through cheesecloth back into the pot.
Add sugar to corn liquid. Cook over medium heat, stirring until completely dissolved. Remove from heat, and cool to room temperature. Transfer syrup to a clean bottle or jar, cover, and store in fridge for up to 3 weeks.
• Measure about 3 tablespoons soda syrup into a tall glass, top with carbonated or seltzer water, and stir gently to combine.
• Use in soda machines just as you would store-bought syrups.
• To force carbonate, if you have the equipment: make 6–8 batches syrup for 5-gallon keg. Top with distilled water. Seal off keg and carbonate according to your set up.
For Corn Cream Soda: Add 1 tablespoon vanilla extract to cooled syrup before storing, stirring well to combine.
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