Pork Free Apple Cinnamon Sorbet with Vanilla
Warm spiced apples meet the clean, cooling refreshment of a frozen dessert in this elegant sorbet that feels equally at home after a weeknight dinner or a fancy dinner party. Ceylon cinnamon brings a softer, more floral heat than the common cassia variety, and paired with honey and a whisper of vanilla powder, it makes the whole thing taste like autumn in a bowl. Every single ingredient here is naturally free of pork and pork derivatives — no gelatin, no lard, no hidden animal-based stabilizers that can sneak into store-bought frozen desserts. The technique is straightforward: simmer the apples until silky, blend and strain for a glass-smooth purée, freeze solid, then blitz again for that creamy, scoopable texture. That second blend is the secret weapon — it breaks up ice crystals and transforms a frozen block into something that rivals anything from a gelateria. A squeeze of fresh lemon juice keeps the apple flavor bright and prevents any browning, so the color stays as beautiful as the taste. Serve it straight from the blender for a soft-serve vibe, or give it another hour in the freezer for clean, elegant scoops.
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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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