Walnut Free Apple Cinnamon Sorbet with Vanilla
Warm spiced apples meet the cool, clean refreshment of a frozen dessert in this elegant sorbet that feels like autumn in every spoonful. Ceylon cinnamon brings a softer, more floral heat than the standard supermarket variety, and paired with honey and a whisper of vanilla powder, it makes the apple flavor genuinely sing. The whole thing is completely tree-nut-free by design — no hidden add-ins, no garnish to second-guess, just pure fruit and pantry staples doing all the work. The technique is straightforward: simmer, blend, strain, freeze, then blitz again for that impossibly smooth, creamy texture that rivals anything from a scoop shop. A touch of fresh lemon juice keeps the flavor bright and prevents the sorbet from tasting flat or overly sweet. You can serve it straight from the blender for a soft-serve vibe, or pop it back in the freezer for a firmer, more classic scoop. It's the kind of dessert that looks impressive but asks almost nothing of you.
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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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