In this easy recipe, you don’t even need fruit: You use the bottled juice. Apple, blood orange, grapefruit, pear and pomegranate are delicious fall sorbet flavors.

You can set out different garnishes and let everyone style their own dessert or snack.

This sorbet recipe comes to us from US Apple, which has many recipes and apple-cooking and -baking tips.
 
RECIPE: APPLE CIDER POMEGRANATE SORBET

Ingredients

 
Preparation

1. STIR together the juices, sugar, cinnamon and salt in a medium saucepan over high heat. Boil for 5 minutes; then transfer to a large bowl, stir in the lemon juice, add the cinnamon stick, cover and chill in the fridge until cold.

2. FREEZE the mixture in an ice-cream maker according to manufacturer’s instructions.
 
__________________
*Leave the skin on—it’s more attractive. Be sure to dip the sliced apples in acidulated water to prevent browning: 2 tablespoons lemon juice, lime juice or wine per quart of water.
__________________
 
CHECK OUT THE DIFFERENT TYPES OF FROZEN DESSERTS
in our Ice Cream & Sorbet Glossary.
 

[1] Easy apple-pomegranate sorbet, served with a fresh apple slice (photo and recipe courtesy USApple.org). [2] Use your favorite juice. Two of our fall favorites from Natalie’s: Pumpkin Apple and Orange Cranberry (photo courtesy FreshPlaza.us).

 
RECIPE: PICKLED APPLE SLICES

Make your own pickled apples. In addition to a sorbet garnish, you can use them on sandwiches, slaws, sides with grilled meats and seafood, baked ham and any fat-laden recipe that needs a slightly tart counterpoint.

This recipe makes a quart or more, depending on the apple size. If you want to test the recipe, halve it, taste and adjust accordingly. If you make the recipe but have more than you’ll use in a month, you can send some home with guests.

Note that these are not sterilized, shelf-stable pickles. You can keep them in the fridge for up to a month. The flavors will intensify for a week.

If you don’t like the “pumpkin pie spices,” substitute black peppercorns, cardamom, coriander seeds or other favorite.

Make extra for gifting!

[3] Pomegranate arils are colorful and easy garnish (photo courtesy Good Eggs | SF). We buy the arils-only in plastic bags. [4] Pickled apple slices, featured in the Apple Lovers Cookbook by Amy Traverse. Here’s her recipe.

RECIPE: PICKLED APPLE SLICES

Ingredients

 
Plus

 
Preparation

1. PLACE the tap water, vinegar, sugar and spices into a small pan (for convenience, you can put the spices in a spice ball or cheesecloth). Bring to a simmer over medium-high heat, stirring until the sugar dissolves. Then add the ice water to cool the brine. Meanwhile…

2. PEEL, core and slice them 1/2- or 3/4-inch-thick (we used a mandoline for even slices). Immediately place into the pickling containers and cover with the brine.

3. KEEP the open jars on the counter until cool. Then cover with the lid and place in the refrigerator. Let infuse for at least 60 minutes. For the first week, the apples will continue to pick up flavor from the brine.

We use this recipe to pickle fruits and vegetables when we have only an hour or so.
 
APPLE CONVERSION GUIDE

For cooking or baking, here’s an apple conversion guide from Kercher’s Orchard: