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Ingredients
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Dessert Ingredients
Method
Preparation Instructions
- 1
Prepare the Corn Mixture
In a medium saucepan, combine the fresh corn kernels, water, and a pinch of salt. Bring to a boil over medium heat, then reduce to a simmer. Cook for 5-7 minutes until the corn is tender. Drain and set aside.
- 2
Make the Cherry Syrup
In the same saucepan, combine the pitted cherries, sweet vermouth, elderflower liqueur, granulated sugar, lemon juice, and vanilla extract. Bring to a simmer over medium heat, stirring occasionally until the sugar is dissolved. Simmer for about 10 minutes until the cherries are soft and the mixture thickens slightly.
- 3
Combine and Chill
Once the cherry mixture is ready, remove it from heat and stir in the cooked corn. Allow the mixture to cool to room temperature, then transfer to the refrigerator to chill for at least 1 hour.
- 4
Serve
Spoon the chilled corn and cherry mixture into serving bowls. Garnish with fresh mint leaves before serving.
