Pistachio Free Apple Cinnamon Sorbet with Vanilla
Warm spiced apples meet the cool refreshment of a frozen dessert in this elegant sorbet that feels like autumn in every spoonful. Ceylon cinnamon brings a softer, more floral heat than the standard supermarket variety, and paired with honey and a whisper of vanilla powder, it makes the apple flavor genuinely sing. A squeeze of fresh lemon juice keeps everything bright and balanced so the sweetness never tips into cloying territory. 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. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-reading anxiety or cross-contact concerns to navigate. It's the kind of clean, fruit-forward frozen treat that works as a light dessert after dinner or a refreshing palate cleanser between courses.
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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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