Cashew Free Apple Cinnamon Sorbet with Vanilla
Warm spiced apples, floral Ceylon cinnamon, and a whisper of vanilla come together in a frozen dessert that feels both nostalgic and a little bit fancy. The process starts on the stovetop, where the apples soften and soak up honey and spice before being blended into a silky purée — no ice cream maker required. Straining the mixture through a fine-mesh sieve is the secret to that impossibly smooth, restaurant-quality texture. Once frozen solid, a quick blitz in the blender transforms the icy block into something genuinely creamy and scoopable. The lemon juice brightens everything up and keeps the apple flavor tasting fresh rather than heavy. Every single ingredient here is straightforward and naturally free from tree nuts, so there's no label-scanning or substitution stress involved — just clean, simple produce and pantry staples doing all the work. 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.
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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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