What keeps sorbet soft?

[LeeJung]

My homemade sorbet always turns out a bit too hard. What’s the secret to keeping sorbet soft and scoopable straight from the freezer? Any special ingredients or methods that help? Appreciate any tips from your sorbet-making adventures!

 

[mndynthn12]

Sorbet stays soft thanks to sugar and the right amount of air! Sugar lowers the freezing point, and churning adds air, keeping it from turning into an ice block. Keep it stored in the right temperature, and you’ll always have that perfect scoopable texture!

 

[Rain]

Sorbet stays soft because it's made with fruit juice or puree, sugar, and water, without any dairy or eggs. The high water content prevents it from hardening like ice cream.