Rice Free Apple Cinnamon Sorbet with Vanilla
Warm spiced apples meet the cool refreshment of a frozen dessert in this surprisingly elegant sorbet. Tender apples are simmered down with honey, Ceylon cinnamon, and a pinch of sea salt until they practically melt into a fragrant, silky purée — then brightened with lemon juice and a touch of vanilla powder before hitting the freezer. The result is a clean, fruit-forward scoop that tastes like autumn in the best possible way. Grain-free frozen desserts can be tricky to find at the store, but this one is built entirely from whole, simple ingredients with zero hidden fillers or starchy thickeners to worry about. The two-stage freeze-and-blend method is the real secret here — it breaks down ice crystals and gives you that smooth, creamy texture without any special equipment beyond a blender. Serve it straight from the blender for a dreamy soft-serve consistency, 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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