A couple of comments on the posts above:
1. Though corn syrup is made by similar processes for those used to make invert sugar syrup (hydrolysis or "breaking apart by adding water" via either enzymes or acids), the two sweeteners are not the same.
Corn syrup starts from corn (duh!) or other starches (potato starch will work) and results in the splitting of the long starch chain which is composed of glucose molecules into individual glucose molecules and some of a two-sugar fragment, maltose, as well as less sweet bigger fragments.
Invert sugar, on the other hand, comes from splitting sucrose (a two-fragment sugar. sometimes referred to as a disacchride) into about equal proportions of glucose and fructose.
Corn syrup can vary in sweetness depending how complete the hydrolysis is. (Dark corn syrup has a little refiner's sugar added, the liquid that remains after processing sugar cane or sugar beets.)
2. That said, corn syrup can work like invert syrup in candy making, though I'm sure there must be subtle technical issues I'm not aware of as candy makers often use the more expensive invert syrup. We've used a bit of corn syrup in making brittles, for example, to inhibit crystallization.
3. Panini asks whether sugar will automatically convert to invert sugar when you heat it with fruit in the sorbet making. Some of it certainly will, but the process takes a while, especially at acid levels that are palatable. I prefer to make the sugar syrup first, then blend it with the fruit to taste, so I can't give you any personal experience here. As I said in my first post, I've not tried invert syrup in sorbet making, but I will the next time.
4. I don't know the answer to Panini's other question and can't find a quick one in my reference books (do either Ben or Jerry read these threads?). Certainly, the invert sugar could create a softer product by keeping the freezing point lower, but whether the balance of sugars and the curing temperature in the freezer are at the right point to have a real effect, I don't know. Invert syrup will not crystallize itself, but according to folks like McGee the main tactile crystallization in ice cream at least is from ice crystals (and lactose, which won't be in a sorbet), not the sugars. As I noted earlier, our main techniques for keeping sorbets scoopable have been fruit pulp and when that's not appropriate, an egg white or two.
By the way, Panini, my dear late father, a chemical engineer by training, used say that cooking was nothing more than applied chemical engineering. Alas for that theory, he wasn't a very good cook.