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Recipe by: clark
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See below ingredients and instructions of the recipe
300 gr. of chufas (also known as
- 'tiger; Nuts')
250 gr. of sugar
1'5 l water
1 lemon peel
Put the 'chufas' in a bowl of water for 12 hours. In another bowl put the
lemon peel, the sugar, the water and the drained 'chufas'. Triturate all
with the electric whisk and put the bowl in the refrigerator for 2-3 hours,
then, drain all with a thin sieve, and you have the 'horchata' ready..
makes about 4 pints
Contributor: Esther Pérez Solsona
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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