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:

Quickview
541k Calories
16g Protein
30g Total Fat
55g Carbs
19% Health Score
Limit These
Calories
541k
27%

Fat
30g
47%

  Saturated Fat
5g
33%

Carbohydrates
55g
19%

  Sugar
22g
25%

Cholesterol
0.0mg
0%

Sodium
406mg
18%

Get Enough Of These
Protein
16g
34%

Manganese
1mg
80%

Vitamin E
8mg
58%

Vitamin B3
6mg
35%

Magnesium
126mg
32%

Phosphorus
278mg
28%

Copper
0.49mg
24%

Fiber
5g
23%

Vitamin B6
0.32mg
16%

Zinc
2mg
15%

Vitamin B2
0.24mg
14%

Potassium
470mg
13%

Selenium
7µg
11%

Folate
43µg
11%

Iron
1mg
11%

Calcium
106mg
11%

Vitamin B5
0.88mg
9%

Vitamin B1
0.09mg
6%

covered percent of daily need
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Food Trivia

A Victorian era nutritionist nicknamed the "Great Masticator" argued that food should be chewed about 100 times per minute before being swallowed.

Food Joke

If there were no food left, what could people do? Country people could eat their forest preserves and city people could have their traffic jams.

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