This recipe for sorbet requires an ice cream machine, but you can make a version of it by freezing the mixture in ice cube trays, then processing them until you have a puree and refreezing the mixture. Fruit like plums and mango freeze softer and can be made into sorbet in this manner. The trick with making sorbet is to balance the sugar properly so that the mixture is creamy, rather than icy. The addition of glucose helps to create a good texture, without adding extra sugar also.