Gluten Free Frozen dessert recipe experiments

So far my sister likes frozen vanilla yogurt the best. Her family likes the sorbets. Frozen tofu was too dry like cookie dough. Frozen maple/soy dessert was OK.

1st set of experiments:

• Apricot Sorbet, very good: 1 cup sugar, orange zest, 3/4 cup water, 8 oz apricot juice & juice from 1 lemon.
• Frozen vanilla yogurt, good: strong, yogurt flavor
• Frozen maple syrup/soy desert, OK: 1/2 cup maple syrup, 1/2 cup soymilk, 1 tsp gelatin, 1/4 tsp xanthan gum
• Coffee Ice, good: 1 cup sugar, 1 cup water, 1 cup coffee (I like it, but my sister doesn't drink coffee or eat chocolate - my 2 vices.)
• Frozen tofu: NG, too dry

2nd set of experiments: Still to be evaluated

• Coconut sorbet: 14 oz can coconut milk, 1/3 cup sugar
• Frozen banana desert: 3/4 cup milk, 1/2 cup sugar, 3 mashed bananas
• Sugar solution: 3 cup sugar + 3 cup water = 4 3/4 cup clear solution after microwaved
• Orange sorbet: 2 cup sugar solution, 1/2 cup orange juice concentrate
• Grape sorbet: 2 cup sugar solution, 1/2 cup grape juice concentrate

The juice sorbets are difficult to freeze & melt easily, probably due to the high level of sugar. Next set of sorbets will try cutting back on the sugar and/or sugar solution