Tree Nut 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 supermarket 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 technique is straightforward — simmer, blend, strain, freeze, then re-blend for that smooth, scoopable texture — and the result is genuinely impressive for how few ingredients are involved. Because this is made entirely from fruit, honey, and pantry spices, there's no need to scrutinize labels for hidden nut-based thickeners or allergen warnings that so often sneak into store-bought frozen desserts. Serve it straight from the blender for a soft-serve vibe, or give it another hour in the freezer for clean, firm scoops that hold their shape beautifully.
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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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