Francisco Migoya

Rice Milk (Horchata) Sherbet

Preparation info
    • Difficulty

      Medium

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By Francisco Migoya

Published 2008

  • About

Ingredients

  • 3.5 kg / 7 lb 11.46 oz / 70% rice milk

Method

  1. Make the sherbet according to the Method #2 Modern Sorbet Method. Age the base under refrigeration overnight.
  2. Once the base has aged, churn to the desired consistency.
  3. Harden for at least 2 hours and up to 4 hours. Reserve until needed.