Substituting corn syrup for granulated sugar?

We want to try making sorbet. I just read an article that said corn syrup makes a lighter tasting and non-granular sorbet. But, there were no substitution amounts. Being as you all know everything, what is the proper substitution? AND, have you done this and did it work?

Corn syrup isn't as sweet as sugar. Did it suggest substituting all or just replacing a tablespoon of sugar with corn syrup?
Corn syrup is an invert sugar, essentially it prevents sugar crystals from forming, so it's used to make sugar items smoother. I can see the point of using a tablespoon or two, but not replacing all. See http://www.davidlebovitz.com/2009/01/why-and-when-to-use-or-not-use-c/

Eric Arthur Blair said:

Corn syrup isn't as sweet as sugar. Did it suggest substituting all or just replacing a tablespoon of sugar with corn syrup?
Corn syrup is an invert sugar, essentially it prevents sugar crystals from forming, so it's used to make sugar items smoother. I can see the point of using a tablespoon or two, but not replacing all. See http://www.davidlebovitz.com/2009/01/why-and-when-to-use-or-not-use-c/.

Click to expand...

I saw that blog. I'll go back and read it thru. Thanks.

This from KARO:
Can corn syrup be substituted for brown sugar or granulated sugar in recipes?

Although corn syrup and granulated sugars are both sweeteners, it is not possible to use them interchangeably in recipes. Because corn syrup is a liquid, it cannot be substituted for granulated sugar without adjusting other ingredients, particularly in baked goods. For best results, follow recipes developed especially for corn syrup. In sugar-sweetened beverages, however, it's easy to experiment with corn syrup as a ready-blending substitute.

If you cook your sugar carefully, your sorbet shouldn't be grainy however using a small amount of corn syrup, glucose, honey, or invert sugar will help to prevent the sugar from crystallizing. You don't need a lot to do it. You can make invert sugar by cooking sugar with an acid - either cream of Tartar or lemon juice - and since many sorbet recipes call for acid to be added anyway, you kind of get the inversion going anyhow which is why it is not critical. If you are going to store the sorbet for a long time, it would be more important.