Hazelnut Free Apple Cinnamon Sorbet with Vanilla
Warm spiced apples and cool, creamy sorbet might sound like opposites, but this recipe brings them together in the most satisfying way. Ceylon cinnamon — milder and more floral than the common cassia variety — pairs beautifully with honey-sweetened apples and a whisper of vanilla powder, giving every spoonful a cozy, almost pie-like depth. The whole thing comes together with just a handful of clean, straightforward ingredients, so there's no need to scrutinize labels or worry about hidden nut derivatives sneaking into your dessert. The process is simple: simmer, blend, strain, freeze, and blend again for a texture that's genuinely smooth and scoopable. That second blend after freezing is the secret move — it breaks up any icy crystals and gives you a velvety consistency that rivals anything from a fancy ice cream shop. A squeeze of fresh lemon juice keeps the apple flavor bright and prevents it from tasting flat or overly sweet. Whether you serve it straight from the blender for a soft-serve vibe or pop it back in the freezer for a firmer scoop, this is a refreshing, fuss-free treat you'll want to make all autumn 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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