Sesame Free Apple Cinnamon Sorbet with Vanilla
Warm spiced apples and cool, creamy sorbet might sound like opposites, but this recipe brings them together in the most satisfying way. Ceylon cinnamon — milder and more floral than the standard supermarket variety — pairs beautifully with honey and a bright hit of lemon juice, giving every spoonful a layered, almost pie-like depth. The vanilla powder (not extract) keeps things clean and fragrant without any alcohol or additives muddying the flavor. Every single ingredient here is naturally free from sesame in any form, so there's no label-scanning or substitution stress involved. The technique is straightforward: simmer, blend, strain, freeze, then blitz again for that smooth, scoopable texture that sets this apart from a grainy homemade ice. No ice cream machine required, just a blender and a little patience. It's the kind of effortless frozen dessert that feels far more impressive than the ingredient list suggests.
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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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