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Whisk all ingredients together in a mixing bowl until sugar is completely dissolved. If applesauce is not cold, chill mixture for three to four hours in refrigerator.
Transfer mixture to ice cream machine and churn according to manufacturer's instructions. When only making 1 pint, sorbet will churn in about 10 minutes. Larger batches will take slightly longer.
Notes:
Your ingredient list can be as simple as applesauce and sugar, but a quick trip through the spice rack and pantry is an effortless way to customize your sorbet and make this your own. In an effort to capture the feeling of a classic childhood dessert, I went with a balanced quartet of lemon zest, cinnamon, nutmeg, and vanilla. If you're looking for some more exotic combinations, try one of these:
A couple tablespoons of pomegranate molasses, ½ cup each of dried dates and walnuts
Orange and lemon zest, plus a tablespoon of their juices and a sprinkle of fresh thyme
A tablespoon of grated ginger, a teaspoon of ground cardamom, and honey swapped in for the sugar
Maple syrup to replace half the sugar, a half teaspoon of nutmeg, and a shot of whisky