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“Posting for ZWT7. Cinnamon in a dessert is always a hit. After trying this recipe I found the cinnamon flavor still a bit light so I used two sticks instead of the original recipe calling for one. It may be the cinnamon stick was not fresh enough or I just love cinnamon so much I need more flavor so adjust this to your personal taste-buds. Cooking time = cooling/freezing time (approximately 3 hours).”
3hrs 20mins

Ingredients Nutrition


  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.

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