Peanut Horchata Sorbet

Ingredients

• 1 cup long grain rice
• 1 cup slivered raw almonds, lightly toasted
• 2 10-inch sticks Ceylon/Mexican cinnamon, or 1 tablespoon ground
• 1 teaspoon freshly ground coffee beans
• 4 cups filtered or bottled water, divided
• 1 cup peanut butter, chilled
• 1/2 cup dark brown sugar, packed
• Salt to taste

Directions

1. Use a blender or food processor to pulse the rice, almonds, and cinnamon into a rough, sandy powder. Scrape it into a medium bowl, add the coffee and 2 1/2 cups water, and stir so everything is submerged. Cover the bowl and chill it for 8 to 12 hours.
2. Pour the soaked mixture into the blender and blend until it turns pale, thick, and creamy-looking. Strain it into a large bowl through a fine-meshed strainer lined with cheese cloth, then stir in 1 1/2 cups water. Wash out the blender before moving on.
3. In the clean blender, add the peanut butter, sugar, and 2 cups rice-almond milk. Blend until completely smooth, then season with salt to taste. Freeze the mixture in an ice cream machine according to the manufacturer's instructions, then move it to the freezer for a couple hours to firm up.
4. Thin the remaining rice-almond milk with water, then sweeten and season with brown sugar and salt as desired to drink as horchata. Before scooping, leave the sorbet on the counter for 10 to 15 minutes so it can soften.