2 cups uncooked white rice2 lbs. blanched almonds1 Tbsp. ground cinnamon Zest of 6 limes 3 cups sugar8 cups frozen California strawberries (sliced, sweetened), thawed½ cup toasted sliced almondsGround 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, ...
Register to view this Article
Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.