Citric Acid 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 is straightforward — simmer, blend, strain, freeze — and the result is a silky, scoopable sorbet that tastes like apple pie filling in the best possible way. For anyone navigating a citric acid sensitivity, frozen desserts can be a minefield, since many store-bought sorbets and sherbets rely on citric acid as a preservative or flavor enhancer. Here, a small amount of fresh lemon juice does the brightening work naturally, keeping the ingredient list clean and recognizable. The honey adds gentle sweetness without overpowering the fruit, and straining the purée through a fine-mesh sieve is the secret to that impossibly smooth, restaurant-quality texture. You can pull it straight from the freezer for a soft-serve vibe or let it firm up for proper scoops — either way, it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!