Best 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.

WARM PLUMS WITH CINNAMON TOAST AND RED PLUM SORBET

Steps:

• Make the sorbet: Combine chopped plums and 2 tablespoons of the water in a heavy saucepan. Cook over medium-low heat until soft, about 15 minutes. Transfer to a blender and puree until smooth, set aside.
• Place the remaining water and sugar in a clean saucepan and boil for 4 minutes. Combine plum puree, sugar syrup, vanilla extract and lemon juice in a glass or ceramic bowl. Refrigerate until chilled. Pour the mixture into an ice-cream maker and proceed according to manufacturer's directions.
• Prepare the plums: preheat the oven to 350 degrees. Place the halved plums, cut side up, in an earthenware dish or heavy skillet. Sprinkle with the sugar and water, and dust with 1/2 teaspoon of the cinnamon. Bake until tender, about 25 minutes. Remove from oven and keep warm.
• Meanwhile, make the cinnamon toast. Preheat the broiler. Place the toast on a baking sheet. Spread with butter and dust with the remaining cinnamon. Broil just until the butter starts to bubble, about 2 minutes. Remove and set aside.
• To assemble the dessert, arrange 3 plum halves like flower petals on each of four dessert plates. Place a small scoop of sorbet in the middle, drizzle with a spoonful of the plum juices and serve with cinnamon toast.

CINNAMON-GRAPEFRUIT SORBET

Steps:

• Break up the cinnamon bark into small bits, and put in sauce pan with water, sugar, and ground cinnamon. Bring mixture to a low boil until all sugar is disolved. Let simmer an additional 2 minutes to extract the cinnamon flavor. This creates a cinnamon flavored simple syrup. Strain and cool the simple syrup. Add 1 1/2 cups of simple syrup to the grapefruit juice and stir together. Add additional syrup to taste. Add the vodka. Put mixture in refrigerator until well chilled. Pour mixture into an ice cream maker and operate until the sorbet is a thick slush. Put sorbet into containers and freeze overnight. Sorbet will not harden completely due to the vodka and will be easy to scoop and serve. Suggested serving is a small scoop decorated with a piece of cinnamon bark. (A commercial ice cream maker may fully freeze the sorbet)