We have been experimenting with sorbets at work a lot lately and I think the answer to a really 'creamy' sorbet (without any cream of course!) is in the syrup. I have just started swapping traditional stock syrup for glucose syrup and the results are great. Try this: Squeeze the juice and pulp from 12 passion fruits into a good sized mixing bowl. Add 300 grams of glucose syrup and the juice of two limes. Mix thoroughly until you have an even mix, with no strands of syrup. If you don't want the seeds in the sorbet strain it, or simply transfer to the ice cream machine or freezer. If you are still freezing, leave the sorbet in a bowl, preferably a metal one, as it is easier to whisk...Here is what I mean: Pop your mix in the freezer for two hours or until a slush starts to form round the edges. Whisk the slush back in vigorously. Return to the freezer and, an hour or two later, repeat. You need to keep doing this until you have an even slush... then you can leave it to freeze until set. The reason you are whisking so vigorously is to break ice crystals as they form. This is what the paddle in an ice cream machine does. If, for any reason, you get an icy sorbet when still freezing it, don't get upset: Just tell everyone its a granita!