Cinnamon Sorbet Recipes

BANANA-CINNAMON CHOCOLATE SORBET

Steps:

• Combine frozen banana, almond milk, cocoa powder, vanilla extract, ground cinnamon, and salt in a high-powered blender; blend until smooth and creamy, scraping down the sides of the blender as needed. Add more almond milk if mixture is too crumbly.
• Serve immediately as soft serve, or freeze for a firmer texture, 1 to 2 hours.

CINNAMON SORBET

Steps:

• Boil the five cups of water with cinnamon until it has color, flavor, and reduces to to four cups total in liquid.
• Add the sugar and let it boil for five minutes.
• Dissolve the corn starch into the cold water and stir until completely dissolved. Now add to the previous preparation and let it cook for five minutes over a medium high heat.
• Remove pan from the heat, and let it cool down a little. Add the lemon juice.
• Strain the preparation into a freezer proof container.
• Once cold, put the mixture in the freezer. Before it gets completely frozen, stir the sorbet so that it does not get very hard (approximately every 30-45 minutes). Repeat this two or three times, until the sorbet is ready to enjoy. In my freezer it took three times but I still tried a fourth and did not see a huge difference in texture.

DREAM APPLE AND CINNAMON SORBET

Steps:

• Prepare your food processor.
• Add cinnamon, powdered sugar and apples cubes and pulse until the cubes are broken. It will look like crumbles.
• Add slowly the milk in small portions until it is smooth but still solid.
• Check the taste. If you want you can add more sugar.
• Have fun and enjoy it immediately!
• Note you can change the recipe adding honey instead of sugar or adding lemon juice. I like it with little marsala-wine too or why not with rum.