Apple sorbet with cinnamon
Here, I'll show you how to turn apple juice with cinnamon into a festive sorbet.
The result is not only a beautiful dessert, but also perfect for the period between Christmas and New Year's Eve, when everything is a little festive, but also a little heavy. This sorbet brings lightness to the table and awakens the senses without being overpowering.
It is ideal as an intermediate course in a fine menu or as a refreshing break between holiday classics. And if you want to vary it, play around with different apple varieties or use different spices (s. Tips).
Content
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Last updated on 2026-05-16 / Affiliate links / Images from the Amazon Product Advertising API
Ingredients and instructions
Apple sorbet with cinnamon
Equipment
- Ice machine or freezer compartment
Ingredients
Liquid ingredients
- 730 g Apple juice
- 8 g Lemon juice
Dry ingredients
- 115 g Sugar *
- 77 g Dry glucose *
- 57 g Dextrose *
- 8 g Inulin *
- 0,5 g Locust bean gum *
- 0,5 g Guar gum *
- 2 cinnamon sticks *
Optional
- 1 shot Calvados *
- Cinnamon powder *
Instructions
Preparing the ice cream mixture
- Weigh the dry ingredients (using a fine scale if necessary) and mix well. If an ingredient is lumpy, pass it through a sieve.115 g sugar, 57 g dextrose, 77 g dry glucose, 8 g inulin, 0.5 g locust bean gum, 0.5 g guar gum
- Add half of the apple juice together with the cinnamon sticks (alternative spices: see. Tips) in a pot and heat everything gently. The liquid should not boil, just warm up a little.730 g apple juice, 2 cinnamon sticks
- Stir the dry ingredients into the liquid. If everything does not dissolve, heat a little longer. Remove the pot from the heat.
- Add the remaining apple juice and lemon juice. Mix everything thoroughly with a whisk.8 g lemon juice
- Leave the ice cream mixture to cool and infuse in the fridge for approx. 1 hour.
Before or during the freezing process
- Switch on the ice cream maker and leave it to cool for a few minutes.
- Remove the cinnamon sticks.
- Mix the ice cream mixture well once more and then start the freezing process.
- Optional: Shortly before the end of the freezing time, a dash of Calvados or sparkling wine can be added.1 shot of Calvados
Notes
Last updated on 2026-05-16 / Affiliate links / Images from the Amazon Product Advertising API
Different apple varieties
The flavor of the sorbet changes depending on the type of apple you choose. Here are a few suggestions on how you can vary it. Nowadays, you can also buy apple juice made from specific types of apples. Otherwise, you can also use Do it yourself with or without a juicer.
- Braeburn – Sweet and sour with an intense aroma ( e.g. 2 x 5 liter box of apples... from € 32.90 (€ 3.29 / l) )* .
- Elstar – Fruity and aromatic ( e.g. Van Nahmen apple juice... from € 8.00 )* .
- Boskoop – Tart with a slightly bitter note ( e.g. BLEICHHOF® apple juice... from € 27.49 (€6.36/l) )* .
Tips and tricks Apple sorbet with cinnamon
- Ice cream maker or freezer compartment? The ice cream maker makes the sorbet particularly fine and smooth. In the freezer, it develops a slightly coarser texture, reminiscent of a wintertime Granita remembered.
- Freezing time: With sorbets, it can sometimes take a little longer for everything to freeze through. If you add a dash of sparkling wine or Calvados, the freezing time will be even longer. If the sorbet softens again briefly when you add the liquids, this is completely normal. If it doesn't become firm, simply use a little less alcohol.
- Use herbs and decorations
Mint adds freshness, rosemary adds an interesting note. Ground cinnamon is also a good choice to intensify the cinnamon aroma. Thin apple slices, pomegranate seeds, or star anise are suitable for decoration. - Alternative spices
Star anise and cardamom are good alternatives or additions to cinnamon sticks. If you prefer a more tart flavor, you can experiment with cloves or juniper berries—but be careful with the dosage, otherwise it can quickly become too dominant. If you have any other ideas, feel free to write them in the comments.
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