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Yield
Serves : 20 ounces, enough for 10 drinks

How to Make It

Step

Husk the corn and cut away the kernels with a long knife. Juice the tomatoes and corn separately, then combine them in a 3-to-1 tomato-to-corn ratio. (The amount of juice from tomatoes varies, so the yield is approximate.) Pass the tomato-corn mixture through a fine-mesh strainer lined with cheesecloth or a coffee filter. Store in a sealed container and refrigerate for up to 3 days.

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