Helado de Canela
“Bolivia's classic cinnamon water-ice — a refreshing sorbet of water steeped with cinnamon sticks, sweetened, thickened with a touch of cornstarch and brightened with lemon, then frozen. A simple, beloved end to a meal, often scraped and served from chilled pans.”
Where it comes from
A Cochabamba specialty popularized in the 1950s by vendors who learned the sorbet technique from Italian immigrants, now Bolivia's best-loved ice (boliviabella; International Cuisine).
On the plate
Clean, icy and intensely aromatic, with warm cinnamon spice cutting through bright, lemony sweetness. The texture is somewhere between a granita and a soft sorbet — light and slushy on the tongue. The perfect cooling palate-cleanser after a rich Bolivian meal.
How it works
Steeping cinnamon in hot water extracts its aromatic oils, and a small amount of cornstarch interferes with ice-crystal growth so the sorbet freezes softer and smoother rather than into a solid block. Lemon's acidity balances the sweetness.
Variations
Served with a cheese empanada on the side (a La Paz tradition), made with cloves added, or as a softer slush versus a firmer scoop.
On the Palate
Ingredients
Serves 6How it's made
8 steps · Show ↓20 min active · 240 min waiting
How it's made
8 steps · Show ↓- 112 min
Bring water to a boil with the cinnamon sticks and let them steep into a fragrant infusion.
- 23 min
Stir in the sugar until fully dissolved.
- 33 min
Slacken cornstarch in a little cold water, then whisk it into the hot cinnamon liquid.
- 45 min
Simmer briefly until the mixture thickens very slightly, then remove from the heat.
- 55 min
Stir in fresh lemon juice and let the mixture cool to room temperature.
- 63 min
Strain out the cinnamon sticks and pour into a shallow freezer-safe pan.
- 7240 min
Freeze, stirring or scraping every half hour, until it sets into a smooth, scoopable ice.
- 82 min
Scrape into chilled glasses and serve immediately.
