I'm looking for a way to make dairy-free sorbet. I mean truly dairy-free. I use a base recipe with atomized glucose, sugar, water and cremodan 64 stabilizer. The problem is: Cremodan 64 contains Whey Protein that unfortunately comes from dairy. We are a very small restaurant and lack the funds for equipment like paco-jets and such. I can't make straight sorbet (water, sugar, juice) as it will turn a rock in the freezer.
Any ideas? Know of any dairy-free stabilizers? Techniques, etc?