Coconut Free Apple Cinnamon Sorbet with Vanilla
There is something deeply satisfying about a frozen dessert made from nothing but real, wholesome ingredients — no stabilizers, no mystery additives, and absolutely no tropical oils sneaking in through the back door. This sorbet leans on tender simmered apples, a touch of honey, and warm Ceylon cinnamon to build a flavor that tastes like autumn in a bowl. The vanilla powder (not extract) weaves in a floral, aromatic depth that makes every spoonful feel a little more special than your average fruit ice. A squeeze of fresh lemon juice keeps the apple flavor bright and prevents any muddiness, while a pinch of sea salt ties everything together in that subtle, chef-y way. The technique is straightforward — cook, blend, strain, freeze, then re-blend for that smooth, creamy finish — and the result is genuinely scoopable and luxurious without a drop of dairy or any coconut-derived ingredient in sight. It works beautifully served straight from the blender for a soft-serve vibe, or firmed up in the freezer for a cleaner scoop. This is the kind of clean, fuss-free frozen dessert you'll want to keep in rotation all season long.
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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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