Gluten Free Apple Cinnamon Sorbet with Vanilla
There is something deeply satisfying about a frozen dessert that tastes like the best part of autumn in every spoonful. Tender cooked apples are blended with warm Ceylon cinnamon, floral vanilla powder, and a touch of honey before being churned into a silky, scoopable sorbet — no ice cream machine required. The double-blend method, where you freeze the purée solid and then blitz it again, is the secret to that smooth, creamy texture that feels far more indulgent than the ingredient list suggests. A bright hit of fresh lemon juice keeps the apple flavor vivid and prevents any muddiness, while the fine-mesh straining step ensures every scoop is perfectly uniform. Since every single ingredient here is naturally free of gluten — no thickeners, no stabilizers, no hidden grain-based additives — this is a dessert you can serve with total confidence at any table. Serve it straight from the blender for a dreamy soft-serve consistency, or pop it back in the freezer for a firmer, more classic scoop.
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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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