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, ...

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