Modern Method #1: Using a “Sorbet Mix”

A “sorbet mix” can be used in Method #2 as a substitute for the simple syrup used in Method #1. This sorbet mix is a combination of granulated sugar, powdered glucose, stabilizers, and water that is added to a purchased fruit purée or juice and, in most cases, a specific amount of water, to produce a smooth and freezer-stable sorbet. This sorbet mix can be left at room temperature if it is to be used within 2 or 3 days; otherwise it should be refrigerated. Leaving it at room temperature for longer than 3 days may cause the sugars to crystallize.