Oats 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 apples are simmered down with honey, warm Ceylon cinnamon, and a pinch of sea salt until they're completely soft and fragrant, then blended into a silky purée that becomes the base of this refreshing sorbet. A touch of vanilla powder and fresh lemon juice round out the flavor, giving it a brightness that keeps it from feeling heavy. The whole thing is naturally free of grains and any oat-derived ingredients, so there's no label-scanning or ingredient second-guessing required. The technique is straightforward — cook, blend, freeze, then re-blend for that smooth, scoopable texture — and the result is genuinely impressive for how few ingredients are involved. Serve it straight from the blender for a soft-serve vibe, 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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