A Simple Spiced Apple Sorbet, You Say?


So your sister’s the premier pie-maker and your mom’s a cookie-baking machine? I know how you feel. If you’re still searching for a sweet addition to the feast of desserts at this year’s holiday celebration, let me suggest trying your hand at this flawlessly festive spiced apple sorbet!

While decadent gelatos and classic ice creams are always delicious, sorbet is an ideal seasonal choice — it’s refreshing, light character is the perfect complement to richer flavors, such as pumpkin, cheesecake, or chocolate — plus, it’s a genuinely delicious, chilly treat for those with egg-, gluten-, and dairy-free diets.

This recipe blends all of the best nostalgia-inspiring flavors of the season — apples, cinnamon, nutmeg, clove, and vanilla — into one versatile creation that wows a-la-mode or all on it’s own!


Spiced Apple Sorbet
Makes about 2 quarts 


  • 4 cups apple cider
  • 8 apples
  • 2 tablespoons lemon juice
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 2 to 3 whole cloves
  • 1 tsp nutmeg
  • 2 tsp vanilla extract
  • Pinch  of sea salt




1. Core and peel each apple.

2. Chop your apples — don’t worry about the size or shape of your apple pieces!

3. Combine apples, cider, and the rest of your ingredients in a medium-sized pot and simmer until apples soften (about 12-15 minutes). I tossed my cloves into a tea infuser so they’d be simple to remove after this step — if you don’t have one handy, let your mixture cool and safely retrieve them!


4. Blend your spiced apple mixture into a smooth slurry using a blender or food processor. This step can be done in batches to make it more clean and convenient. Once fully blended, place the concoction into the fridge to chill — a nice cool slurry is much easier to swirl into sorbet!

5. Pour the chilled slurry into your ice cream maker, following the manufacturer’s directions, and let it churn until it takes on a creamy, icy texture. You’ll know it’s ready when you can no-longer resist sneaking a sample. This took about 25 minutes in our kitchen!


6. Scoop the apple sorbet into a resealable container and place in the freezer for at least 3 hours. This added time makes for a firmer scoop, and is absolutely essential if your sorbet will be served atop something warm!

What are you cooking up for the holiday season this year?

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1 Comment

  1. Avatar
    Mae East 12/04/2013 at 10:47 pm #

    Always looking for yummy recipes for my ice cream maker, this looks like a score! Can’t wait to try it.

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