Peanut Horchata Sorbet
Peanut Horchata Sorbet is :
gluten free , dairy free , lacto ovo vegetarian , fodmap friendly , veganBy Serious Eats
dark brown sugar
long grain rice
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.
Wine Pairing :
- cream sherry
- moscato dasti
Frozen Dessert works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.