Vegetarian Apple Cinnamon Sorbet with Vanilla
There is something deeply satisfying about a frozen dessert that tastes like the best part of autumn in every spoonful. Tender cooked apples get blended with honey, warm Ceylon cinnamon, and a touch of vanilla powder, then frozen into a silky, refreshing sorbet that feels both indulgent and wholesome. The double-blend technique — freezing the purée solid, then breaking it up and blending again — is the secret to that smooth, creamy texture without any dairy or eggs in sight. A squeeze of fresh lemon juice keeps the apple flavor bright and prevents any muddiness, while the pinch of sea salt makes everything pop. Because every ingredient here is straightforward and plant-based, there is no guesswork about what is actually in your dessert. Serve it straight from the blender for a soft-serve vibe, or give it another hour in the freezer for clean, scoopable portions. It is the kind of simple, from-scratch treat that makes you wonder why you ever reached for a store-bought pint.
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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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