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So how do commercial sorbets stay smooth and soft even when they are in a home freezer? Actually what I would really like to do is sell sorbets at small markets we have in the area, but is it possible to only use a home freezer or do you need a commercial one. I'm a stay at home mum lucky...

I was hoping to be able to store it for a few days. Isnt this possible?? :ermm:

Help!! I want to make good home made sorbet and I have been trying many different recipes, but all of them result in hard sorbet after it has been frozen for 24 hrs. I have tried changing the sugar content and adding corn syrup, but still the sorbet is hard, not smooth and silky like you get...