I thought about using corn starch. I'm glad for that tip. Corn Starch is cheap.
Ten bucks! That's a deal!
Today I made "Mexican Chocolate" sorbet. I used cocoa, sugar, Xanthan gum almond extract, almond milk and a big pinch of cinnamon.
I'm also going to try to make a "Tropical" sorbet this afternoon with fresh mangos, fresh pineapple, some toasted coconut and the other usual ingredients for sorbet.
My husband really likes the sorbets. My son does not and refuses to eat them, but then he refuses to eat most of the meals that I make. He's on the "Early Death" diet and is following it religiously.