Alpha Gal Friendly Apple Cinnamon Sorbet with Vanilla
This sorbet is pure autumn in a bowl — sweet, spiced, and completely refreshing without a trace of mammalian products to worry about. For anyone navigating alpha-gal syndrome, dessert can feel like a minefield, but this one is built entirely from fruit, honey, and pantry spices, so you can dig in with total confidence. The Ceylon cinnamon adds a warm, almost floral depth that pairs beautifully with the natural tartness of the apples, while a splash of lemon juice keeps everything bright and balanced. Cooking the apples down before blending creates an incredibly silky base, and straining the purée takes the texture from good to genuinely luxurious. The double-blend freeze method means you end up with a creamy, scoopable consistency that rivals anything from a fancy ice cream shop — no churner required. Serve it straight from the blender for a soft-serve vibe, or pop it back in the freezer for a firmer scoop that holds its shape beautifully in a bowl.
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Learn more →Ingredients
4 servings
- 4 medium apples (about 1 ½ lb), peeled, cored, and roughly chopped
- ½ cup water
- 3 tbsp honey
- ¾ tsp ground ceylon cinnamon
- ½ tsp vanilla powder
- 1 tbsp fresh lemon juice
- 1 pinch fine sea salt
Instructions
- 1
Combine the chopped apples, water, honey, Ceylon cinnamon, and sea salt in a medium saucepan over medium heat. Bring to a gentle simmer, then cook, stirring occasionally, until the apples are completely tender and beginning to break down, about 12–15 minutes.
- 2
Remove the pan from the heat and stir in the vanilla powder and lemon juice. Let the mixture cool for 10 minutes.
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