Peanut 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 get blended with honey, warm Ceylon cinnamon, and a touch of vanilla powder, then strained into a silky purée that freezes into something genuinely elegant. The double-blend method — freezing the purée solid, then breaking it up and blitzing it again — is the secret to that smooth, creamy texture that rivals anything you'd find at a specialty shop. A bright hit of fresh lemon juice keeps the apple flavor vivid and stops things from tasting flat or overly sweet. Every single ingredient here is straightforward and naturally free from peanuts, so there's no label-scanning or cross-contamination anxiety to deal with. It's the kind of clean, fruit-forward dessert that works just as well for a dinner party as it does for a quiet weeknight treat.
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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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