There's two ways to go, or at least there was for me.
If you want to stay with the water, syrup, juice/puree route, get one of these.http://pastrychef.co...ter_2121441.htm
Measuring Baume is how you're going to get a creamy texture(18 to 20degrees) that has less chances of going rock hard on you.
Getting the balance right is very important and this will help greatly, at least it did for me.
If you want to go the other route for sorbes, using atomized glucose, stabilizers, etc., which I'm in no way "pooh pooing", then you should try the Cremoden sorbet stabilizer, it's either #30 or #64, and on the back of the can there's charts that serve as a guideline for either sweet or acidic fruits.
It's quite helpful.
Most of the time I make my sorbets "straight", mainly because I find it works for me and also because making the sorbet "base" is more efficient in large quanities, so you have it on hand and just use either the sweet fruit base or the acidic fruit base.
But if not used within two weeks or so the base will go kind of murky on you.
Try the link and maybe get a hydrometer, go that way at first.
I think you'll be satisfied with the results.
Edited to add:
If you are going to be dragging your sorbets in and out of freezers, in very hot kitchens, or cooks or servers are going to be using these and leaving them out for long periods of time before remembering to put them back, you should absolutely be using a stabilizer.
Nothing will prevent crystals under those conditions.
Y.M.B.B. is also right on about watery fruits, even soda.
They're very difficult to get right, even though I never have too much trouble with lemon.
I used sorbet base( sweet) to make root beer sorbet and that was VERY tricky.
Wanted to leech like crazy!!!
Edited by tan319, 01 February 2005 - 12:55 PM.