Disclaimer: the code for this recipe tool was created using an LLM. However, all of the expressive writing is exclusively done by myself. The parameters for the calculator are based on real recipe testing I performed. The extensive dataset used by the calculator is also based on real analytical data, and sources are linked within the Varietal Details panel.

To fully execute a sorbet using this calculator, you will need the following equipment. Ideally a dedicated juicer, blender, refractometer, some form of oven, refrigerator/freezer, and of course a frozen dessert maker. Testing was done using a blade-driven machine (Ninja Creami) but a more conventional churning style machine should also work. Keep the Serving Temperature setting anywhere around -11 or -13 Celsius within the calculator, if using a blade style machine. If using a churn, you may want to decrease the serving temperature slightly. Even if you will be tempering the sorbet before service.
You will need to source a decent quantity of apples from a single varietal. Always verify using the search in the calculator that the variety you want to use is in the dataset. The list is as extensive as currently possible. Certain obscure heirloom varieties, as well as some very modern cultivars (e.g. Cosmic Crisp, SugarBee), do not appear to have any detailed sugar composition data available in the literature. I will periodically endeavor to update the dataset, and I welcome being sent new information with adequate sources.

The only other note is that the list of varietals does contain some apples that are primarily or exclusively used for cider making, due to their astringency. One feature of the calculator is always rebalancing the recipe to achieve a relatively narrow range of target sweetness for the final sorbet. Varietals very high in tannins may require a higher target sweetness, then is built into the system. This however, will require some trial and error by the user because the degree of rebalancing will be a matter of personal preference. The simplest way to achieve this rebalancing would be to replace some or all of the Dextrose called for by the calculator with Fructose. Increasing sweetness without altering the intended texture of the sorbet.

Steps

1. Start by preparing the recommended amount of fresh apple flesh, removing the core but leaving the skin on. Bake/roast these apple pieces in an oven. The temperature can be anywhere between 150-220 Celsius (approximately 300-450 Fahrenheit) depending on the desired degree of reduction and development of caramelization. Timing is also highly variable, but check every 10 minutes until the pieces are fully softened. This could also hypothetically be done using a stovetop cooking vessel, with a very negligible amount of neutral oil to assist the cooking.

2. Transfer the cooked apple pieces to a separate tray, doing what you can to cool them rapidly. Make sure you have the Toasted Sugar already prepared. Take additional fresh apples and prepare juice using whatever equipment you have available. The efficiency of this process is highly variable depending on the equipment you have. You will have to estimate the amount of apples you need to actually prepare the recommended quantity of juice. If you have a source to purchase single varietal (also ideally relatively fresh) apple juice, that is an alternative to preparing it yourself.

3. Measure the yield for both the fresh apple juice, and the cooked apple pieces. The exact ratio and total for these products isn't critical, but try to stay close to the recommended measurements in the Prep panel of the calculator. Blend both of these ingredients together thoroughly using whatever tools you have available to you. Once the mixture appears homogenous, take a reading using a refractometer.

4. Input the Brix measurement into the calculator. Depending on your final yield of Apple Purée, you can choose to scale the recipe up or down to utilize all of it. If you have excess, you could also measure a subset of the purée to make a predetermined batch size. Measure the purée if necessary. If using a tabletop blender, it's recommended to place the actual blending vessel on the scale, zero it out, and make the final measurement of purée directly into that vessel.

5. Measure all of the other dry ingredients, oil and potentially water, called for by the calculator. Blend everything thoroughly. Even if the sorbet base is only at or slightly above room temperature, do what you can to cool it rapidly to around 4°C (39°F).

   • If you are using a standard churning style frozen dessert machine, refrigerate the sorbet mixture for approximately 6 hours. Transfer the mixture to your machine, and run according to the manufacturer's instructions until a relatively stiff mixture is achieved. Transfer the sorbet to an airtight container and continue freezing, ideally overnight before any service. Temper as necessary depending on the serving temperature you selected in the calculator.

   • If using a blade style machine (Ninja, Pacojet etc.) you can transfer the finished and chilled sorbet mixture directly into the designated containers for your machine. Freeze completely solid, at least 12 hours but up to 24. Process using the machine immediately before service. For the Ninja Creami specifically, use the Gelato setting even though this is a sorbet.