Pecan Free Apple Cinnamon Sorbet with Vanilla
Warm spiced apples meet the clean, cool refreshment of a frozen dessert in this surprisingly elegant sorbet. Ceylon cinnamon brings a softer, more floral heat than the standard grocery store variety, and paired with honey and a touch of vanilla powder, it makes the whole thing taste like autumn in a bowl. A squeeze of fresh lemon juice keeps the apple flavor bright and prevents any muddiness, while a pinch of sea salt ties every element together. The process is straightforward — simmer, blend, strain, freeze — and the double-blend technique at the end is the secret to that smooth, scoopable texture without any icy chunks. There's no dairy, no added refined sugar, and absolutely no nuts involved at any stage, so it's a genuinely worry-free frozen treat for anyone navigating tree nut concerns. 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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