Horchata de Chabacano (Apricot-Rice Drink)

  • Serves

    serves 6


When apricots are in season, use them to make this velvety-rich version of horchata, shared with us by Fany Gerson. You can also substitute peaches or nectarines — when it's not stone fruit season, the fresh-frozen variety work just as well.


  • 1 lb. fresh apricots, pitted and quartered
  • 12 cup sugar, plus more to taste
  • 13 cup medium or long grained rice
  • 12 tsp. vanilla


Step 1

In a small saucepan over medium heat, stir the apricots and 1⁄2 cup sugar until the apricots are soft and a bubbling sauce has formed. Remove from heat and let cool.

Step 2

Meanwhile, soak the rice in 1 cup of water until the apricots have cooled completely, then strain the rice. Transfer the rice and fruit mixture to a blender and blend with 3 cups of water water and the vanilla. Strain mixture through a wet cheesecloth into a large serving pitcher, then mix in another 2 cups of water. Taste, and add more sugar if desired. Chill completely, and serve over ice.

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