Cinnamon Sorbet – a delicious recipe with water, sugar, cinnamon, cold water, cornstarch, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Boil the five cups of water with cinnamon until it has color, flavor, and reduces to to four cups total in liquid.
2
Add the sugar and let it boil for five minutes.
3
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.
4
Remove pan from the heat, and let it cool down a little. Add the lemon juice.
5
Strain the preparation into a freezer proof container.
6
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.
319
kcal
Calories
86
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 cups water, 1 1/4 cups granulated sugar, 1 -2 cinnamon stick (based on your taste-buds), 2 tablespoons cold water, and more.
Yes, Cinnamon Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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