— Ann Smith

So sources for açai, there's tons and tons of them, you know have a best one. I see a lot of people selling them now just like packets especially for smoothies. Pardon me. Um, and those typically work pretty well. Now if you're making a variable, I think you're pretty much on your way there for making a sorbet already. So, you know as your base your variable if you have the assayee and you have like the base of it. Instead of doing it like a regular ceramic Bowl put it in a metal bowl and then put that bowl in your freezer. And then about every 10 minutes take it out and then take a fork or whisk and then just scoop the outside of it and make sure that all the outside is scraped down. You're putting it in the center. Put it back in the the freezer and then for another 10 minutes, maybe five to ten depending on how Frozen it's getting take it back out scrape down the outside with it again and the inside I use a fork or a whisk just because it kind of breaks it up a little bit but you know spatula would work as long as you're breaking it up, but so If you continue that process it'll end up making an ice cream, you know, or a sorbet out of it, so you don't actually need an ice cream maker. Pardon me one. Um, so you won't actually need the ice cream maker from doing something like that. So that's probably what I would recommend is just using that metal bowl and then scraping down the side of the fork or a spatula or a whisk.