PORTLAND, Ore. (KOIN) — The popular Portland-based ice cream chain Salt & Straw is pumping out a new batch of fall flavors starting Aug. 30.
The company announced that its upcoming “Apple Series” will include three new flavors: black currant apple cider, apple pie vs. pumpkin pie and apple cider donuts. Salt & Straw’s green apple wasabi sorbet and caramel apple sherbet will also make a seasonal return.
“September is synonymous with the apple, and in this series, we’ve brought the whole orchard into our ice cream,” Salt & Straw announced. “We’re taking a deep dive into this all-American fruit, exploring apple’s greatest hits and uncovering its West Coast lore. From the bright, tart Granny Smith to the ever-popular Golden Delicious, each of our five flavors showcases a different variety for a journey that will see you through the final sweltering days of summer into the first few crisp evenings of fall.”
Salt & Straw will also release a pumpkin spice ice cream flavor each month from September to November and release a new pumpkin spiced waffle cone. The pumpkin spice cone will be available in scoop shops starting Sept. 6.
Apple Pie vs. Pumpkin Pie:
Every Autumn a debate rages: Apple Pie vs Pumpkin Pie. This year, we’ve got something for both sides to love. First, we give you our best apple pie à la mode by baking down Granny Smith apples in butter, cinnamon and sugar, and piling them high into a shortbread cookie crust before nestling it all into a creamy vanilla custard. Then, pumpkin pie enters the chat, and we double down on those warm fall flavors with pops of pie weaving through brown sugar pumpkin spiced ice cream. Swirled together, it’s a dessert that everyone can maybe, just maybe, agree on.
Apple Cider Donuts:
Imagine an afternoon spent apple picking. You grab a bag of warm apple cider donuts fresh from the farm stand and lick the sugar from your fingertips. This is what Sidecar Doughnuts captures in their apple cider cake doughnut. Our longtime friends lent us their recipe to bring you fall festival vibes in ice cream form. Stripes of cinnamon-spiced vanilla caramel run thick through royal icing- inspired ice cream, dotted with hunks of sugar-and-spice, streusel-topped doughnuts for a pint you’ll be tempted to take home by the dozen.
Caramel Apple Sherbet:
A fall festival staple, distilled into scoopable delight. Our vanilla-infused caramel is lightly burnt for a deeper, more complex flavor. These dark brown ribbons make the perfect counterpart to a crisp, simple apple juice sherbet made from the luscious bounty of our partners at Treetop. We don’t mess with the classics. We just do them our way.
Finnriver’s Black Currant Apple Cider
A celebration of a single, limited-release cider from Finnriver, the cidery leading the Pacific Northwest’s hard cider renaissance. On eighty acres of protected farmland, Finnriver honors the region’s legacy of apple fermentation while exploring its possibilities. Enter “Autumn Blush,” their marriage of organic Washington-grown Granny Smith and Pink Lady apples and black currants. We’re not ones to mess with perfection, so we simply turn their pink sparkling cider into pâte de fruits, then complement the bright, chewy bursts with a delicate apple-and-black-currant infused sherbet and let the cider shine. Cheers!
Green Apple Wasabi Sorbet (vegan)
If your sinuses burn just thinking “wasabi,” you’ve likely never had the real thing. In the U.S., 99% of wasabi is actually horseradish, and Oregon Coast Wasabi is awakening taste buds to the difference. What started as a hobby has grown into America’s largest wasabi farm, where 20,000 plants thrive in a microclimate mimicking their natural Japanese alpine habitat. In our simplest recipe to date, we juice the entire plant into a vivid green elixir, then blend it with bright green apple juice. Red Delicious and Golden Delicious apples pop against the wasabi’s gentle heat and vegetal flavor for an unexpected, refreshing bite.
