Skip navigation
Recipes
Strawberry Horchata

Strawberry Horchata

YIELD: 24 SERVINGS

2 cups uncooked white rice
2 lbs. blanched almonds
1 Tbsp. ground cinnamon
Zest of 6 limes

3
cups sugar
8 cups frozen California strawberries (sliced, sweetened), thawed
½ cup toasted sliced almonds
Ground cinnamon or grated lime zest, for garnish

1. To make the horchata base: In blender, grind rice and blanched almonds to a fine powder. Add cinnamon, lime zest and 3 quarts water; blend well. Refrigerate 4 hours or overnight.

2. Blend base again until smooth. Strain through cheesecloth, squeezing to obtain as much liquid as possible; discard solids. Add sugar and 1 ½ quarts water. Refrigerate.

3. For each serving: Combine ⅓ cup strawberries and ⅔ cup horchata base. Pour into a glass over ice. Sprinkle with 1 tsp. sliced almonds. Dust with ground cinnamon or grated lime zest.

Recipe and photo: The California Strawberry Commission

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish