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