Brazil Nut Free Apple Cinnamon Sorbet with Vanilla
There is something deeply satisfying about a frozen dessert made from nothing but real, wholesome ingredients you can actually pronounce. Tender apples are simmered down with honey, warm Ceylon cinnamon, and a pinch of sea salt until they melt into a fragrant, silky purée — then that purée gets blended into a smooth, scoopable sorbet that tastes like autumn in a bowl. A touch of vanilla powder and fresh lemon juice round out the flavor beautifully, adding brightness and depth without any dairy or additives. The double-blend method — freeze first, then blitz again — is the secret to that creamy, soft-serve texture that feels far more indulgent than the ingredient list suggests. Because every component here is a single, clean ingredient, there is zero guesswork about what went into it, which makes it a genuinely stress-free treat for anyone navigating tree nut allergies or cross-contamination concerns. Serve it straight from the blender for a soft, dreamy consistency, or pop it back in the freezer for a firmer scoop that holds up beautifully in a cone or 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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