MSG Free Apple Cinnamon Sorbet with Vanilla
Few desserts feel as clean and refreshing as a fruit sorbet made entirely from whole, recognizable ingredients. This one leans into the natural sweetness of fresh apples, coaxed even deeper by a gentle simmer with honey and warm Ceylon cinnamon before a splash of lemon juice brightens everything up. Vanilla powder — not extract — keeps the flavor pure and fragrant without any additives or alcohol-based carriers that can sneak unwanted ingredients into an otherwise simple recipe. The double-blend technique is the real secret here: cooking the apples first, straining the purée for a silky texture, then re-blending after freezing gives you a scoopable, creamy result that rivals anything from a scoop shop. Every single ingredient in this sorbet is exactly what it says it is, which makes it a genuinely stress-free treat for anyone navigating processed food additives. Serve it straight from the blender for a soft, cloud-like consistency, or pop it back in the freezer for a firmer, more classic scoop — either way, it's a showstopper.
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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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