Horchata de Moras (Berry-Rice Drink)
We recommend using any fruit that's in season for this sweet, vibrantly-colored, non-traditional horchata—the riper and juicier the better. Anna Stockwell

This sweet, vibrantly-colored, non-traditional horchata recipe was shared with us by Fany Gerson, who recommends using any kind of fruit that is in season, the riper and juicier the better.

Yield: serves 6


  • 13 cup medium or long grained white rice
  • 2 cups mixed berries
  • Sugar, to taste


  1. Soak the rice in 1 cup of water for 15 minutes, then strain. In a blender, blend the rice with the berries and 2 cups of water until smooth. Strain the mixture through a damp cheesecloth or fine mesh strainer into a large pitcher and mix with 3 more cups of water. Add sugar to taste. Serve chilled over ice.