When apricots are in season, use them to make this mild horchata. You can also use frozen fruit in place of peaches or nectarines when they are not in season.
material:- Serves 6 people
- 450 g fresh apricots, pitted and quartered
- 1/2 cup sugar, more if desired
- 1/3 cup long-grain or medium-grain rice
- 1/2 teaspoon vanilla
Preparation:
Add apricots and 1/2 cup sugar to a small saucepan and cook over medium heat until apricots soften and a bubbly sauce forms. Remove from heat and let cool.
Meanwhile, soak the rice in 1 cup of water until the apricots are completely cool, then strain the rice. Transfer the rice and fruit mixture to a blender and combine with 3 cups of water, water, and vanilla. Strain the mixture through wet cheesecloth into a large jug.
Then add 2 more cups of water. Taste and add more sugar if necessary.
Cool completely and serve with ice.
