Low Iodine Apple Cinnamon Sorbet with Vanilla

This sorbet is the kind of dessert that feels indulgent but comes together with nothing more than fresh fruit, a drizzle of honey, and a handful of pantry spices. Simmering the apples low and slow with Ceylon cinnamon and sea salt coaxes out a deep, almost caramel-like sweetness before the whole thing gets blended silky smooth. A bright hit of lemon juice and fragrant vanilla powder round out the flavor in a way that tastes far more complex than the ingredient list suggests. For anyone navigating iodine restrictions, frozen desserts can be a minefield of dairy, stabilizers, and additives — this one sidesteps all of that entirely. Every ingredient here is straightforward and plant-based, so you can enjoy a proper frozen treat without second-guessing the label. The double-blend technique — freeze, break apart, blend again — gives you that creamy, scoopable texture without an ice cream machine. Serve it soft right out of the blender or let it firm up for a cleaner scoop; either way, it's a genuinely satisfying finish to any meal.

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