When I had my TM demo, one of the demo recipes was for a sorbet. It was nice. However, I felt that it could be improved. For a start, the unused sorbet froze absolutely solid in the freezer, making it difficult to serve later. Also despite all the zizzing, the texture was not smooth enough for my taste. I put this down to the ice cubes used.
This is the Joy-improved method- and it worked. First of all, I didn't use ice cubes, I made up the weight with extra frozen fruit. Secondly, I added glycerine. I had some in the cupboard because Beth needed some for the royal icing for the family Christmas cake so I knew it was safe. It has a lower freezing point and therefore the finished product is softer and easier to serve straight from the freezer.
With any TM sorbet recipe, you have to start a couple of days before in order to get the fruit thoroughly frozen. Lychees are my favourite exotic fruit. It worked really well and was absolutely scrummy - and it is easy to scoop and serve.