Baked Apple Sorbet


There are a lot of times I comment on blog posts with something like, “I can’t wait to make this!” and I’m not lying, but, obviously, not everything gets made immediately. But this sorbet? As soon a I saw Josie post it, I commented to say I was making it that weekend, and I totally did.

Since I’m still not eating dairy (or eating it very minimally), sorbets have been my go-to frozen treat. This apple version is perfect for the season, and I knew anything from Jeni would be awesome (a Jeni’s ice cream shop just opened near me in Chicago!). After you bake the apples in a mixture of cider, cinnamon, and sugar, all you need to do is puree it before chilling and freezing it.  If I were eating butter, I would absolutely consider adding pie crust pieces to this. It really just tastes exactly like apple pie filling, which, if you couldn’t already figure it out, means it’s awesome.

Zachary helped me make this and I think this may have resulted in us using a bit more cinnamon than the recipe called for. 🙂 I’m putting the original amount below, but I’d probably use a heaping teaspoon, because you can never have too much cinnamon in my mind.

Baked Apple Sorbet

2 thoughts on “Baked Apple Sorbet

  1. I pinned this from Josie because (a) anything from Jeni’s is awesome and (b) anything that tastes like apple pie is awesome. Perhaps if I repin it from you I’ll actually make it when I say I’m going to!

  2. Part of me feels like it is TOO COLD for sorbet. The other part is saying “hmm, you DID just cook apples with cinnamon, sugar, and cider last night and I’m sure there will be leftovers after dinner…”

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