This is a sorbet that tastes like it isn't, bursting with nutty, buttery, and spicy flavors. It's an easy recipe with a few important tricks. First, use real Ceylon cinnamon, called canela in Mexico. It's a big part of what makes horchata taste like horchata.
When straining your horchata, pour it through cheese cloth or a very fine mesh strainer. If you don't, your sorbet will be plagued with shards of rice powder that turn to grit on the tongue as the sorbet melts.
Even with a big lump of peanut butter in this sorbet, it will freeze up quite hard. So let it sit 10 to 15 minutes on the counter before you serve it, and it'll soften right up.
- Yield:Serves 6 to 8 (makes about 3 1/2 cups sorbet)
- Active time: 10 minutes
- Total time:30 minutes, plus 8 to 12 hours to soak
- 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
- 4 cups filtered or bottled water, divided
- 1 cup peanut butter, chilled
- 1/2 cup dark brown sugar, packed
- Salt to taste
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.