Refractometer & Sorbetto

zeb_29228

I am about to purchase a refractometer. When in the process of making
sorbetto do you use it? Do you use it to measure the simple syrup? Do you
use after the simple syrup and fruit puree/juice are combined? Do you
then play with either increasing the simple syrup or the fruit puree to
get to the 30-31 brix level?

(This is a repeat of my very first post. iIm not sure how this forum works when posting to an old thread. many forums have a 'recent posts' feature regardless of which sub-category they occur. It does not seem this forum does that.)