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Cinnamon Sorbet

A refreshing recipe.

  • Total Time: 30 minutes
  • Yield: 8 - 1 liter


  • 4 cups of water
  • 1 cup granulated sugar or 3/4 cup if you do not want it so sweet
  • 2 teaspoons ground cinnamon
  • 2 cinnamon sticks (810 cm./ 3″)
  • pinch of salt
  • 3 egg whites at room temperature


  1. In a medium saucepan, place the cinnamon, cinnamon sticks, dash of salt, and sugar (not replace or reduce much because it will alter the consistency of ice cream). Stir well, and then add water.
    Starting the cinnamon sorbet
  2. Place over medium heat and stir until sugar is completely dissolved. When it starts to boil, turn off the heat and let it cool completely. Remove the cinnamon sticks.
    cooked base for cinnamon sorbet
  3. Refrigerate overnight.
  4. Beat egg whites to soft peaks, must be white and firm, but when you lift the beater, the beak still falls.
    soft meringue
  5. The next day, sift the mixture through a fine-mesh colander.
  6. Mix the cinnamon mixture with the whites and place it in the ice cream maker and follow the instructions for each machine, which usually takes between 25-30 minutes.
  7. Or put in a large baking pan and freeze for 45 minutes to 1 hour, scrape with a fork,  refrozen, and scrape every 30 minutes again or so, completing three scrapings.
    Cinnamon Sorbet, Chilean recipe Cinnamon Sorbet, Chilean recipe


* Remember that eating raw egg whites carries a small risk of Salmonellosis. You can use pasteurized whites if you wish.

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Ice cream
  • Method: Frozen
  • Cuisine: Chilean

Keywords: Cinnamon Sorbet