Peanut Horchata Sorbet Recipe
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Category
Desserts
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Cusine
American
What do you need?
How to make?
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
In a blender or food processor, grind rice, almonds, and cinnamon to a coarse powder. Add to a medium bowl with coffee and 2 1/2 cups water. Stir until all ingredients are covered in water, then cover and refrigerate for 8 to 12 hours. Transfer contents of bowl to blender and blend until mixture looks white and creamy. Pour into a large bowl through a fine-meshed strainer lined with cheese cloth. Stir in 1 1/2 cups water. Rinse out blender. In rinsed blender, combine peanut butter, sugar, and two cups rice-almond milk. Blend until smooth and add salt to taste. Churn in ice cream machine according to manufacturer's instructions. Transfer to freezer to set for a couple hours. Dilute remaining rice-almond milk with water and add brown sugar and salt as desired to serve as horchata. Let sorbet soften on counter for 10 to 15 minutes before serving.
