Peanut Horchata Sorbet
Inspired by techniques from Serious Eats.
A dairy-free sorbet made from homemade rice and almond milk flavoured with cinnamon, blended with peanut butter and dark brown sugar.
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Method
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Equipment
- ice-cream maker
- blender
- bowl
- sieve lined with muslin
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 215 kcal |
| Protein | 6.1 g |
| Carbohydrate | 19.9 g |
| of which sugars | 14.8 g |
| of which free sugars | 12.1 g |
| Fat | 13.8 g |
| of which saturates | 2.7 g |
| Fibre | 1.6 g |
| Salt | 0.38 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Horchata
- 100 g long-grain white rice
- 80 g blanched almonds, lightly toasted
- 1 cinnamon stick (about 8 cm), broken
- 950 ml cold water
Sorbet
- 200 g smooth peanut butter
- 100 g dark brown sugar
- 1 g fine sea salt or table salt a pinch
- 1
Grind and soak. Grind the rice, almonds and cinnamon in the blender to a coarse powder. Tip into the bowl, stir in 600 ml of the water, cover and refrigerate for 8-12 h.
- 2
Blend. Blend the soaked mixture and its water until white and creamy, about 2 min.
- 3
Strain. Pour through the lined sieve, then gather the cloth and squeeze out as much milk as you can. Stir in the remaining 350 ml water.
- 4
Sorbet base. Rinse the blender and blend 500 ml of the rice-almond milk with the peanut butter, brown sugar and salt until smooth. Keep the rest of the milk in the fridge to drink.
- 5
Churn and freeze. Churn the cold base for 20-25 min, then freeze for at least 2 h. Leave out for 10 min before scooping.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
