Peanut Horchata Sorbet
Peanut Horchata Sorbet is a main course that serves 6. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe has 541 calories, 17g of protein, and 31g of fat per serving. For 69 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. 108 people have made this recipe and would make it again. A mixture of water, coffee beans, long grain rice, and a handful of other ingredients are all it takes to make this recipe so delicious. It is brought to you by Serious Eats. From preparation to the plate, this recipe takes roughly 30 minutes. With a spoonacular score of 83%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Peanut and Coke Sorbet, Chocolate Peanut Butter Sorbet, and Grilled Shrimp with Gazpacho Sorbet Sorbet.
Servings: 6
Ingredients:
2 10-inch sticks Ceylon/Mexican cinnamon (often labeled as canela), or 1 tablespoon ground
1 teaspoon freshly ground coffee beans
1/2 cup dark brown sugar, packed
1 cup long grain rice
1 cup peanut butter, chilled
Salt to taste
1 cup slivered raw almonds, lightly toasted
4 cups filtered or bottled water, divided
Equipment:
food processor
blender
bowl
cheesecloth
sieve
ice cream machine
Cooking instruction summary:
Procedures 1 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. 2 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. 3 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. 4 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.
Step by step:
1. In a blender or food processor, grind rice, almonds, and cinnamon to a coarse powder.
2. 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.
3. Transfer contents of bowl to blender and blend until mixture looks white and creamy.
4. Pour into a large bowl through a fine-meshed strainer lined with cheese cloth. Stir in 1 1/2 cups water. Rinse out blender.
5. 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.
6. Transfer to freezer to set for a couple hours.
7. Dilute remaining rice-almond milk with water and add brown sugar and salt as desired to serve as horchata.
8. Let sorbet soften on counter for 10 to 15 minutes before serving.
Nutrition Information:
covered percent of daily need
