Black Pepper Free Apple Cinnamon Sorbet with Vanilla
This sorbet is pure autumn in a bowl — sweet, fragrant, and refreshing in a way that feels almost too good to be this simple. Avoiding black pepper is usually effortless in desserts, but spice blends and pre-made frozen treats can still sneak it in through unexpected seasoning mixes or flavoring compounds. Here, every ingredient is clean and intentional: fresh apples, honey, Ceylon cinnamon, vanilla powder, and a bright hit of lemon juice — nothing more, nothing less. The double-blend technique is the real secret, giving you a silky, scoopable texture without an ice cream machine. Ceylon cinnamon brings a softer, more floral warmth than the standard supermarket variety, which makes the apple flavor sing rather than compete. A pinch of sea salt rounds everything out and keeps it from tasting flat. Whether you serve it straight from the blender for a soft-serve vibe or freeze it a little longer for proper scoops, this is the kind of dessert that disappears fast.
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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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