Peanut Horchata Sorbet

Ingredients

• 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
• ½ cup dark brown sugar, packed
• + 1 more ingredients
• • Salt to taste

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...

View full recipe at SpringPad