Peanut Horchata Sorbet Recipe – a delicious recipe with long grain rice, almonds, cinnamon, freshly ground coffee beans, water, peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Drinks & Smoothies
Servings:persons
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.
956
kcal
Calories
49
g
Fat
124
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup long grain rice, 1 cup slivered raw almonds, lightly toasted, 2 10-inch sticks Ceylon/Mexican cinnamon (often labeled as canela), or 1 tablespoon ground, 1 teaspoon freshly ground coffee beans, and more.
Yes, Peanut Horchata Sorbet Recipe falls under the Drinks & Smoothies category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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