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Sorbets and other simmer frozen treats

Any tips for this.. I heard to use corn syrup, instead of white sugar..I might pick up a refactor meter to help or use the egg method..
I've not tried to make any, but I can see the logic for using corn syrup instead of white sugar. I would guess you'll get a much better texture from the dessert. Much smaller ice crystals and whatnot.
I've occasionally done grapefruit granita as well as raspberry sorbet in the past.

For the garnita it consisted of fresh squeeze grapefruit juice, white sugar and water. Make a simple syrup with the sugar and some of the water, combine it all and throw into an ice cream maker.

Can't remember the sorbet recipe or where i found it but again used white sugar and backyard raspberries whose flavour is unbeatable.

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