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I've been wondering the same thing for a grapefruit sorbet I'm about to make. I found one recipe for strawberry sorbet that lists 1/8 tsp of guar gum as "optional". The standard Cuisinart recipe I'm using doesn't list guar gum at all so there may be enough sugar in it to inhibit ice crystals, but I don't want to take any chances. I will probably use something like 1/16th to 1/8th of a tsp. and cross my fingers! :) I made a raspberry sorbet once a few years ago with a little guar gum and I believe I just took a sharp knife point and and whatever I was able to pile on to the tip...  (up to about 1/8" from the tip) and added that to my mixture. It

It turned out great....evengreat; even that small amount made it a tiny bit "slimy" but was a great ice crystal inhibitor. I think a tiny bit goes a long way. 1: 1 tsp. oror even 1/2 tsp. would be waaaaayyyyyway too much for my own 1 1/2 qt. capacity ice cream/sorbet maker.

I've been wondering the same thing for a grapefruit sorbet I'm about to make. I found one recipe for strawberry sorbet that lists 1/8 tsp of guar gum as "optional". The standard Cuisinart recipe I'm using doesn't list guar gum at all so there may be enough sugar in it to inhibit ice crystals, but I don't want to take any chances. I will probably use something like 1/16th to 1/8th of a tsp. and cross my fingers! :) I made a raspberry sorbet once a few years ago with a little guar gum and I believe I just took a sharp knife point and and whatever I was able to pile on to the tip...(up to about 1/8" from the tip) and added to my mixture. It turned out great....even that small amount made it a tiny bit "slimy" but was a great ice crystal inhibitor. I think a tiny bit goes a long way. 1 tsp. or even 1/2 tsp. would be waaaaayyyyy too much for my own 1 1/2 qt. capacity ice cream/sorbet maker.

I made a raspberry sorbet once a few years ago with a little guar gum and I believe I just took a sharp knife point and and whatever I was able to pile on to the tip  (up to about 1/8" from the tip) and added that to my mixture.

It turned out great; even that small amount made it a tiny bit "slimy" but was a great ice crystal inhibitor. I think a tiny bit goes a long way: 1 tsp. or even 1/2 tsp. would be way too much for my own 1 1/2 qt. capacity ice cream/sorbet maker.

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I've been wondering the same thing for a grapefruit sorbet I'm about to make. I found one recipe for strawberry sorbet that lists 1/8 tsp of guar gum as "optional". The standard Cuisinart recipe I'm using doesn't list guar gum at all so there may be enough sugar in it to inhibit ice crystals, but I don't want to take any chances. I will probably use something like 1/16th to 1/8th of a tsp. and cross my fingers! :) I made a raspberry sorbet once a few years ago with a little guar gum and I believe I just took a sharp knife point and and whatever I was able to pile on to the tip...(up to about 1/8" from the tip) and added to my mixture. It turned out great....even that small amount made it a tiny bit "slimy" but was a great ice crystal inhibitor. I think a tiny bit goes a long way. 1 tsp. or even 1/2 tsp. would be waaaaayyyyy too much for my own 1 1/2 qt. capacity ice cream/sorbet maker.