Cool summer and thirst-quenching corn sugar water (detailed sugar water ratio)

Ingredients ?

Corn Use as much corn as you like

Icing sugar (white sugar is fine) See article

Water See article

How to make cool and thirst-quenching corn syrup (detailed ratio of sugar to water) ?

For the "corn flavor", it's not enough to have corn kernels, we need corn husks. It's the little cluster of whiskers on the top, cut off the dark part, otherwise it will have a rotten flavor. The removed corn whiskers can be placed in a tea bag, or a small saran wrap pocket, so they don't float unattractively in the sugar water.

The corn leaves, as well as the kernel (the middle stick), also have a very "corn-like" flavor. After breaking the kernels, you can put a saran wrap around them and cook them afterwards.

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It is said to be suitable for icing sugar, but... yes, it can be completely replaced by white sugar. Precision, assembly-line produced icing sugar is no different from white sugar - it's "purer" in terms of method, but it's just 99.9% instead of 99.8%, which doesn't make much sense. But you see, the so-called "local" icing sugar I bought from a food market vendor, perhaps due to hardware problems or poor temperature control, was yellowish, with an imperceptible hint of caramel flavor...

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How do you break the corn? What about the corn? Cut the corn into 2-3 pieces, poke a vertical row down first with a chopstick/spoon/knife or whatever, and then you can break the rest of the corn slowly by hand.

Break it slowly, be patient, and break it into kernels. Try not to let the thin layer of skin get in the mix, and pick them out, otherwise it will affect the appearance.

Breaking the corn is a bit time-consuming and tedious, so if you don't like the hassle, buy ready-made corn kernels from the grocery store.

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How much to cook you see for yourself, if you like to eat corn, more corn, if you like to drink sugar water, more water. The ratio of water to sugar is 10:1, which means about 100g of sugar in 1 liter of water, fine tune it to your own taste, but I wouldn't recommend less than 10:0.7 or it might be on the bland side.

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First put the icing sugar and water in the pot, the water boiled to turn the heat down until the icing sugar is basically melted and then put the corn kernels, or turn off the heat after the icing sugar may be large pieces of ice sugar is not melted;

Used white sugar? After the water boils, the corn kernels and sugar are poured into the pot with a thud.

3-5 minutes after the corn kernels are in the pot, not too long. Wait for the sugar water to cool down for at least 1-2 hours, just long enough for the sweetness to seep into the corn kernels.

It's better when it's cooled in the fridge

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