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When i make Sorbets (usually Guava, Passion Fruit, or Strawberry) I always have a puree handy because i normally have to make a large batch. A purple scoop for 500+ kind of numbers (like i am serving tomorrow). I use Three cups water, 1 cup sugar, and about half a cup of puree. Bring it to a boil, chill the liquid in an ice bath for a few hours. Then its into the ice cream maker. As long as i let it chill long enough, then slam it in the freezer immediately, i dont have any issues.

The one time i used AUI's Ideale sorbet stabilizer it ended up being a sticky, gummy mess that never set properly.
I've had that experience with the stabilizer as well. I like to use trimoline and glucose. That stuff gets gummy and weird.
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