Rice Milk (Horchata) Sherbet

Ingredients

  • 3.5 kg / 7 lb 11.46 oz / 70% rice milk
  • 150 g / 5.29 oz / 3% heavy cream
  • 1.35 kg / 2 lb 15.62 oz / 27% Sorbet Syrup

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.

,