Always check the labels of the products you use.
Method
- 1
Chill. Grind rice, almonds, plus cinnamon to a coarse powder in a blender or food processor. Add to a mid-sized bowl using coffee and 2 1/2 cups water. Mix till all ingredients are covered in water, next put a lid on and chill for 8 to 12 hours. Move contents of bowl to blender and blend till mixture looks white and creamy. Tip into a big bowl through a fine-meshed strainer lined using cheese cloth. Mix in 1 water (1/2 cups). Rinse out blender. In rinsed blender, mix peanut butter, sugar, plus two cups rice-almond milk. Blend till there are no lumps left and add salt till it tastes right. Churn in ice cream machine according in order to manufacturer's instructions. Move to freezer in order to set for a couple hours. Dilute leftover rice-almond milk using water plus tip in brown sugar plus salt as wanted to offer as horchata. Let sorbet soften upon counter for 10 to 15 minutes before serving.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
13.2 g per serving
26.4 % of the 50 g daily maximum · 52.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 407 kcal |
| Protein | 11.7 g |
| Carbohydrate | 42 g |
| of which sugars | 17 g |
| of which free sugars | 13.2 g |
| Fat | 23.5 g |
| of which saturates | 3.6 g |
| Fibre | 4 g |
| Salt | 0.31 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
