Dairy-Free Cinnamon Sorbet Recipe

Helado de Canela (Cinnamon Sorbet)

Ingredients

• 2 1/2 cups water
• 3/4 cup granulated sugar
• 1 cinnamon stick
• 1 tablespoon cold water
• 1/2 tablespoon cornstarch
• 1 tablespoon fresh lemon juice

Instructions

1. Combine the 2 1/2 cups of water and the cinnamon stick in a small saucepan. Bring to a boil, then reduce heat and simmer until the water takes on the cinnamon color and reduces slightly, about 8–10 minutes.
2. Add the granulated sugar to the saucepan and return to a gentle boil. Let the mixture simmer for about 5 minutes so the sugar fully dissolves and the flavors meld.
3. In a small bowl, dissolve the cornstarch in 1 tablespoon of cold water, stirring until smooth. Pour this slurry into the simmering sugar-cinnamon liquid and stir thoroughly.
4. Continue cooking for another 3 to 5 minutes, stirring frequently, until the mixture thickens slightly. It should coat the back of a spoon but remain pourable.
5. Remove the pan from the heat and allow the syrup to cool briefly. Stir in the fresh lemon juice to brighten the flavor and balance the sweetness.
6. Strain the mixture through a fine sieve to remove the cinnamon stick and any solids. Transfer the strained syrup to a shallow, freezer-safe container.
7. Place the container in the freezer. After about 30 to 45 minutes, when the edges begin to freeze, stir vigorously with a fork or whisk to break up ice crystals. Repeat this stirring every 30–45 minutes for 2 to 3 cycles, until the sorbet reaches a soft, scoopable consistency. Alternatively, you can churn the cooled mixture in an ice cream maker according to the manufacturer’s instructions and then freeze briefly to firm up.
8. When the sorbet is set to your liking, serve immediately or store it covered in the freezer. If it becomes too firm, let it sit at room temperature for a few minutes before scooping.

Notes and Tips

Use a good-quality cinnamon stick for the most aromatic result. If you prefer a stronger spice note, you can simmer an additional half cinnamon stick and taste the syrup before straining. The small amount of cornstarch gives the sorbet a slightly smoother texture; if you prefer a very light icy texture, you may omit it and increase stirring frequency while freezing.

Lemon juice adds brightness and helps the sorbet remain slightly softer in the freezer. If you like a sweeter sorbet, increase the sugar by a tablespoon or two, but remember that sugar also affects freezing point and texture.

For an even silkier outcome, fully chill the syrup in the refrigerator before churning in an ice cream machine. If you’re hand-freezing, use a wide, shallow pan so the mixture freezes faster and yields smaller ice crystals when stirred.

Storage

Store the sorbet in an airtight container in the freezer for up to two weeks. To avoid freezer burn, press a piece of parchment or plastic wrap directly on the surface before sealing. When ready to serve, remove the container from the freezer and let it sit at room temperature for 5–10 minutes to soften slightly for easier scooping.

Nutrition