6 regular size cinnamon sticks (approx 3 1/2″ long each), broken into small pieces
2 c. water
1 c. artificial sweetener
1 egg white
In small saucepan combine the water and cinnamon, Cover and simmer on low heat for 35-40 minutes. Carefully strain the cinnamon water and add 1 c. of artificial sweetener, stirring until dissolved.
In a small bowl pour a small amount of your cinnamon mix into the bowl and whisk in the egg white slowly, which will bring the temperature of your egg up slowly without cooking it in slivers, add the entire mix to your saucepan. (This process is called Tempering. If you do not temper your egg white, you will end up with scrambled eggs in your sorbet!)
Remove from heat, refrigerate. Churn in your ice cream maker (follow manufacturers Directions for your machine.)
Tips- adding egg white gives your sorbet a nice light body. Failure to add the egg white properly will result in frozen cubes that aren’t much fun to eat.