Our first stab at this recipe, we used Chinese 5 Spice. The flavor was amazing, but my body apparently does not like that particular spices; I had nasty burps for hours afterward probably because it's derived from seeds. When we did this again, we used cinnamon which sweetened up the flavor and made for an awesome sorbet. Cinnamon works great for me because it is derived from the bark of a tree and not seeds.
When I searched for apple sorbet recipes on the web, I either got AI-generated recipes--which I don' trust--or I got recipes which use pre-made apple pie filling, which is super sugary. This recipe allows us to control the ingredients as desired.
Note, that this recipe is derived from my Tart Apple Sorbet.
