Homemade Lime Sorbet: 3 Essential Tips For Perfect Texture

Lime sorbet is all about achieving that perfect balance—bright, tangy flavor with a smooth-as-silk texture that melts on your tongue without a hint of iciness. The difference between a restaurant-quality lime sorbet and a disappointing icy mess often comes down to three critical factors: proper straining technique, sugar-to-acid ratio, and freezing method.

When these elements align, you'll create a refreshing frozen dessert that showcases the vibrant essence of fresh limes while maintaining that coveted velvety consistency.

Key Takeaways

• Achieving a smooth lime sorbet requires balancing bright, tangy flavor with a silky texture.
• The texture difference between restaurant-quality sorbet and an icy mess depends on three key factors.
• Proper straining technique is essential for creating a smooth sorbet.
• Maintaining the correct sugar-to-acid ratio ensures optimal flavor and texture.
• The freezing method plays a crucial role in achieving the perfect velvety consistency.

I've tested countless lime sorbet recipes in my kitchen (and cleaned up more sticky countertops than I care to admit), and I'm here to share the techniques that consistently deliver that professional-quality texture you're craving. Whether you're looking to use up a bounty of fresh limes or simply want to master this classic palate cleanser, these tips will elevate your sorbet game from "nice try" to "where have you been all my life?"

The beauty of lime sorbet lies in its simplicity—just a few ingredients that, when treated properly, transform into something extraordinary. So let's dive into what makes this citrus delight so special and how you can create sorbet perfection at home with tools that won't let you down.

What Is Lime Sorbet? The Refreshing Frozen Dessert You Need to Master

Lime sorbet is a bright, tangy frozen dessert made primarily from fresh lime juice, sugar, and water. Unlike ice cream or gelato, traditional sorbet contains no dairy, making it naturally vegan and lighter on the palate. The best lime sorbet delivers an intense citrus punch that wakes up your taste buds while maintaining a smooth, almost creamy texture despite containing no fat.

What separates an exceptional lime sorbet from a mediocre one is texture. When done right, lime sorbet should be firm yet scoopable, with a consistency that's somewhere between a snow cone and gelato—smooth enough to glide across your tongue without any gritty ice crystals interrupting the experience.

This frozen treat serves multiple culinary purposes: it works as a refreshing dessert on hot summer days, a sophisticated palate cleanser between dinner courses, or even as a base for creative cocktails. Its versatility is matched only by its bright flavor profile that manages to be simultaneously refreshing and indulgent.

Core Ingredients: Less Is More

The magic of lime sorbet lies in its simplicity. You only need three essential ingredients to create sorbet perfection:

• Fresh lime juice - Always use freshly squeezed juice for the brightest flavor. Those little plastic lime-shaped bottles simply won't cut it here. The natural oils and vibrant acidity of fresh limes are what give sorbet its signature zing.
• Granulated sugar - Beyond sweetening, sugar plays a crucial role in texture development. It lowers the freezing point of the mixture, preventing your sorbet from becoming a solid block of ice.
• Water - The canvas that brings everything together, usually in the form of a simple syrup (sugar dissolved in water).

While these three ingredients form the foundation, the real artistry comes in how you balance and prepare them. America's Test Kitchen—the same folks who named our DI ORO Seamless Spatula their top pick—recommends a specific ratio of sugar to acid for optimal texture. Too little sugar and you'll end up with ice chunks; too much and your sorbet won't set properly.

Optional Ingredients for Enhanced Flavor and Texture

While purists might stick to the basics, these optional additions can elevate your lime sorbet from good to unforgettable:

• Lime zest - Those fragrant oils in the peel intensify the lime flavor and add complexity. Just be sure to strain it out before freezing if you want ultra-smooth texture. For best zesting results, consider using a high-quality zester or grater designed for citrus.
• Pinch of salt - A tiny amount enhances sweetness while balancing acidity, making the lime flavor pop without adding saltiness.
• Vodka or tequila (1-2 tablespoons) - Beyond adding flavor, a small amount of alcohol lowers the freezing point, resulting in a softer, more scoopable texture.
• Egg white - In traditional French sorbet, a whipped egg white folded into the base creates a lighter, more aerated texture. If food safety is a concern, pasteurized egg whites work perfectly.
• Corn syrup or honey (1-2 tablespoons) - These invert sugars prevent crystallization, leading to a smoother final product.

While these additions are optional, exploring other dairy-free sorbet recipes such as coconut sorbet can inspire you to experiment further with flavors and textures.

Why Straining Your Lime Sorbet Base Is Non-Negotiable

Here's where many home cooks go wrong: skipping the straining step. Properly straining your lime sorbet base is perhaps the single most important technique for achieving that silky-smooth restaurant-quality texture we're all after.

When you juice limes, tiny bits of pulp, pith, and occasionally seeds make their way into your liquid. While these elements contribute flavor during the initial mixing, they become distracting texture interrupters once frozen. Even microscopic pulp particles can serve as nucleation sites for ice crystals to form, resulting in a grainy texture rather than the smooth, luxurious mouthfeel you want.

How to Properly Strain Lime Sorbet for Silky Results

For truly professional results, I recommend a two-stage straining process:

1. Initial coarse strain: After juicing your limes, pass the juice through a mesh strainer to remove any large pulp pieces and seeds. Use your DI ORO silicone spatula to gently press the pulp against the strainer, extracting maximum juice without forcing pulp through.
2. Fine strain the complete base: After mixing your lime juice with simple syrup, strain the entire mixture through a fine-mesh sieve lined with cheesecloth or a coffee filter. This catches even the tiniest particles that would otherwise compromise texture.

The difference this makes is remarkable. That extra five minutes of effort transforms your sorbet from "homemade-tasting" to "where did you buy this amazing sorbet?" Your guests will notice, even if they can't pinpoint exactly why your version tastes so much more refined than others they've tried.

Tools That Make Perfect Straining Effortless

Having the right tools makes this process so much easier:

• A fine-mesh strainer with a comfortable handle
• Cheesecloth or unused coffee filters
• A flexible silicone spatula like the DI ORO Seamless Spatula (the same one that won America's Test Kitchen's equipment review) to gently press and scrape every last bit of precious liquid through without damaging your strainer
• A deep bowl with a pouring spout to catch your strained mixture

The beauty of using a high-quality silicone spatula for this task is that it conforms perfectly to the shape of your strainer, allowing you to extract maximum juice while keeping unwanted solids behind. The seamless design also means no bacteria-harboring crevices—critical when working with acidic ingredients like lime juice that could react with lower-quality tools.

The Perfect Balance: Sweetness vs. Acidity in Lime Sorbet

Creating exceptional lime sorbet is a delicate balancing act between sweetness and acidity. This balance affects not just flavor but texture too—a properly calibrated sugar-to-acid ratio is essential for that perfectly scoopable consistency.

Limes vary dramatically in their acidity levels depending on variety, ripeness, and growing conditions. Key limes tend to be more aromatic and less acidic than standard Persian limes, while late-season limes might be less juicy but more intensely flavored. This natural variation means you'll need to taste and adjust your mixture rather than relying solely on measurements.

Finding Your Ideal Ratio: The Egg Test

Professional sorbet makers use a clever trick to test if their sorbet base has the right sugar concentration: the egg float test. Here's how it works:

1. Wash a fresh egg thoroughly
2. Gently place the egg in your prepared sorbet base (before freezing)
3. Observe how much of the egg is exposed above the liquid

If you can see a quarter-sized portion of the egg (about the size of a quarter coin) floating above the surface, your sugar concentration is perfect. If more is exposed, your mixture is too sweet; if the egg sinks completely, you need more sugar.

For those who prefer precision, a kitchen refractometer can measure your mixture's Brix (sugar content). The ideal range for sorbet is typically between 28-32 Brix. For more detailed science and alternative methods, check out this authoritative guide on making the best sorbet.

Adjusting Your Base for Perfect Balance

If your mixture needs adjustment:

• Too tart: Add simple syrup in small increments (1 tablespoon at a time), stirring thoroughly and tasting between additions.
• Too sweet: Add freshly squeezed lime juice or a small amount of water to dilute.
• Balanced but flat-tasting: Add a pinch of salt and/or a teaspoon of lime zest to amplify flavors without changing the sweetness level.

Remember, your mixture should taste slightly sweeter than you want the final product to be. Freezing dulls our perception of sweetness, so what seems perfectly balanced at room temperature will taste less sweet once frozen.

With these foundational elements in place—proper straining technique and balanced sweetness-to-acidity ratio—you're well on your way to creating lime sorbet with that professional-quality texture that will have everyone asking for seconds. In the next sections, we'll explore freezing methods, creative variations, and serving suggestions to complete your sorbet mastery.

Freezing Methods: The Secret to Silky Lime Sorbet Texture

Let's talk about the moment of truth in sorbet-making: the freeze. You've perfectly balanced your lime sorbet base and meticulously strained it to silky perfection. Now comes the critical stage that can either elevate your creation to dessert nirvana or leave you with a rock-solid lime-flavored ice block. I've tested every freezing method imaginable (and endured my share of sorbet fails), and I'm here to guide you through the options.

The Ice Cream Maker Method: Gold Standard for Texture

If you're serious about sorbet, an ice cream maker is your best friend. These machines continuously churn your mixture while freezing, preventing large ice crystals from forming and incorporating tiny air bubbles that create that luxurious mouthfeel.

For optimal results with an ice cream maker:

• Chill your lime sorbet base thoroughly (at least 4 hours or overnight) before churning
• Ensure your machine's freezer bowl is completely frozen (usually 24+ hours in the freezer)
• Don't overfill—leave at least an inch of space for expansion
• Churn until the mixture reaches the consistency of soft-serve ice cream (usually 20-25 minutes)
• Transfer to a chilled container and freeze for at least 2 hours to firm up before serving

This method consistently produces the smoothest, most professional-quality lime sorbet with minimal effort once you've prepared your base. The continuous motion during freezing is what creates that magical texture that melts evenly on your tongue.

No Ice Cream Maker? No Problem: The Manual Method

Don't let the lack of specialized equipment stop you from sorbet greatness. The manual freezing method requires more hands-on attention but can still yield excellent results:

1. Pour your strained lime sorbet base into a wide, shallow metal pan (a 9x13 baking dish works perfectly)
2. Place in the freezer, uncovered
3. Set a timer for 30 minutes
4. When the timer goes off, remove the pan and vigorously stir the partially frozen mixture with your DI ORO silicone spatula, breaking up any ice crystals
5. Return to the freezer and repeat the stirring process every 30 minutes until the mixture is too thick to stir (usually 3-4 cycles)
6. Transfer to a storage container and freeze until firm

The key here is disrupting the ice crystal formation frequently. Each time you stir, you're preventing those crystals from growing too large, which is what creates that dreaded grainy texture. Your DI ORO spatula is perfect for this task—its flexible edge can reach every corner of your pan, and the non-stick silicone won't scratch your bakeware while you're vigorously breaking up those ice crystals.

The Blender Method: A Clever Shortcut

This hybrid approach splits the difference between the previous methods:

1. Freeze your lime sorbet base in ice cube trays until solid (about 4 hours)
2. Transfer the frozen cubes to a food processor or high-powered blender
3. Pulse until the mixture becomes smooth and creamy, scraping down the sides with your DI ORO spatula as needed
4. Serve immediately for a soft-serve consistency, or transfer to a container and freeze for 1-2 hours for a firmer texture

This method works surprisingly well because the powerful blending action breaks down ice crystals while incorporating air, creating a texture similar to what you'd get from an ice cream maker. The smaller frozen portions also process more quickly and evenly than a single large mass would.

Texture-Enhancing Additives: The Professional's Secret Weapons

While perfect technique goes a long way, professional sorbet makers often incorporate special ingredients specifically chosen for their texture-enhancing properties. These "secret weapons" can take your lime sorbet from good to spectacular:

A Splash of Alcohol for Perfect Scoopability

Alcohol doesn't freeze at home freezer temperatures, which makes it a powerful tool for preventing your sorbet from becoming too hard. A small amount (1-2 tablespoons per quart) won't make your dessert boozy but will dramatically improve texture.

For lime sorbet, complementary spirits include:

• Vodka: Neutral flavor that won't compete with your lime
• Tequila: Adds a subtle complexity that pairs beautifully with lime
• White rum: Brings a hint of sweetness that enhances the lime's brightness
• Triple sec or Cointreau: Citrus liqueurs that amplify the lime flavor while improving texture

The alcohol serves a dual purpose: preventing rock-hard freezing while also enhancing flavor. Just be careful not to add too much, or your sorbet won't set properly.

Invert Sugars: The Smoothness Secret

Invert sugars like corn syrup, honey, or glucose syrup prevent crystallization and create a smoother mouthfeel. These ingredients contain different types of sugars that interrupt the formation of large sucrose crystals.

For best results:

• Replace 1-2 tablespoons of your granulated sugar with an equal amount of corn syrup or honey
• For honey, choose a mild variety like clover that won't overpower your lime flavor
• If using corn syrup, opt for light (not dark) corn syrup to maintain your sorbet's vibrant color

These ingredients create what food scientists call "interfering agents"—they physically get in the way of sugar and water molecules trying to form large crystals, resulting in a smoother final texture.

Stabilizers: The Professional Touch

Commercial sorbets often include stabilizers like pectin, guar gum, or xanthan gum. These ingredients, while optional for home cooks, can dramatically improve texture and shelf life:

• Pectin (¼ teaspoon per quart): Natural fruit-derived thickener that creates a luscious mouthfeel
• Xanthan gum (⅛ teaspoon per quart): Prevents ice crystal formation and maintains smooth texture even after multiple freeze-thaw cycles

If using stabilizers, whisk them into your sugar before making simple syrup to prevent clumping. These ingredients are widely available in baking aisles or health food stores, and a little goes a very long way.

Advanced Straining Techniques for Ultra-Smooth Lime Sorbet

Remember when we discussed the importance of straining? Let's dive deeper into advanced techniques that can elevate your lime sorbet strain game to professional levels.

The Double Filtration Method

For the absolute smoothest lime sorbet, this two-stage filtration process removes even the finest particles:

1. First pass: Strain freshly squeezed lime juice through a standard mesh strainer to remove seeds and large pulp
2. Second pass: After mixing with simple syrup, strain the entire base through a fine-mesh strainer lined with dampened cheesecloth

The key is patience—let gravity do most of the work rather than forcing the liquid through. Your DI ORO spatula is perfect for gently guiding the mixture through without applying excessive pressure that would push unwanted particles through your filter.

This method might seem fussy, but the difference in texture is remarkable. Those microscopic bits of lime pulp that slip through a standard strainer become magnified once frozen, creating perceptible texture interruptions in your otherwise smooth sorbet.

Clarifying Lime Juice for Ultimate Transparency

For the most exquisite presentation and mouthfeel, consider clarifying your lime juice before making sorbet. This restaurant technique creates an almost transparent sorbet with extraordinary purity of flavor:

1. Mix 2 cups freshly squeezed lime juice with 1 teaspoon agar-agar powder
2. Heat gently until the agar dissolves completely (do not boil)
3. Refrigerate until set into a soft gel (about 2 hours)
4. Break up the gel and place it in a cheesecloth-lined strainer over a bowl
5. Let the clear juice slowly drip through overnight in the refrigerator (do not press)

The agar gel captures all the cloudy particles while allowing the flavorful, clear juice to pass through. The resulting clarified juice makes a sorbet with exceptional clarity and the purest lime flavor imaginable. It's a bit labor-intensive but creates a truly show-stopping dessert. For a scientific look behind the technique, visit this science-based lime sorbet recipe.

Can't Make It? Where to Find Great Lime Sorbet Near You

Sometimes you want the taste without the effort. If you're searching for "lime sorbet near me," here's how to find the good stuff:

• Artisanal ice cream shops often make small-batch sorbets with seasonal ingredients
• High-end grocery stores like Whole Foods or specialty markets typically carry premium sorbet brands
• Gelato shops frequently offer fruit sorbets alongside their dairy options
• Latin American restaurants and markets sometimes carry house-made lime sorbet or "nieve de limón"

When shopping for pre-made lime sorbet, check the ingredients list. Quality sorbet should contain real lime juice (ideally as the first or second ingredient), water, and sugar—with minimal additives. Avoid products with artificial flavors or high fructose corn syrup for the best experience.

That said, nothing compares to the satisfaction of creating your own perfectly textured lime sorbet at home. With your properly strained base, carefully balanced sweetness-to-acidity ratio, and chosen freezing method, you're well on your way to sorbet perfection that rivals any store-bought version. If you're eager for more frozen dessert inspiration, browse our full collection of recipes for new ideas.

In our final section, we'll explore creative variations on classic lime sorbet, troubleshoot common texture problems, and share expert serving suggestions to showcase your frozen masterpiece.

Creative Lime Sorbet Variations: Beyond the Basics

Now that you've mastered the fundamentals of perfect lime sorbet texture, it's time to play with flavor. These creative variations maintain that silky-smooth consistency we've worked so hard to achieve while introducing exciting new dimensions:

Herb-Infused Lime Sorbet

Fresh herbs add aromatic complexity that transforms lime sorbet from refreshing to remarkable:

• Basil-Lime: Steep 1 cup fresh basil leaves in your hot simple syrup, then strain before adding lime juice
• Mint-Lime: Add ¼ cup finely chopped mint leaves directly to your base before freezing for a mojito-inspired treat
• Lemongrass-Lime: Simmer 2 bruised lemongrass stalks in your simple syrup for 15 minutes for a subtle Thai-inspired flavor

The key to herb infusions is timing—too brief and you'll miss their essence, too long and you'll extract bitter compounds. Your DI ORO spatula is perfect for gently pressing the herbs against the strainer to extract maximum flavor without adding unwanted particles to your carefully strained base.

Spiced Lime Sorbet

A hint of warmth creates fascinating contrast against lime's natural brightness:

• Chili-Lime: Add a pinch of cayenne or ¼ teaspoon of finely minced jalapeño (seeds removed) for a gentle heat that blooms as the sorbet melts
• Ginger-Lime: Infuse your simple syrup with 2 tablespoons of fresh grated ginger for a zingy kick
• Cardamom-Lime: Crack 4-5 cardamom pods and steep in your hot simple syrup for an exotic, aromatic twist

When experimenting with spices, remember that freezing mutes flavors—what seems perfectly balanced at room temperature may taste bland once frozen. A good rule of thumb is to make your base taste slightly more intense than you think it should. For more citrus dessert inspiration, check out our lemon gelato recipe—another bright and refreshing classic.

Coconut-Lime Sorbet

This tropical variation maintains sorbet's dairy-free integrity while adding richness:

1. Replace half the water in your simple syrup with coconut water
2. Add 3 tablespoons of coconut cream (not milk) to your base
3. Include ¼ teaspoon coconut extract for enhanced flavor

The natural fat in coconut cream improves texture by inhibiting ice crystal formation—similar to how dairy functions in ice cream, but keeping your dessert firmly in sorbet territory. The result is a creamier mouthfeel without compromising the bright lime flavor.

Troubleshooting Common Texture Problems

Even with careful technique, sorbet can sometimes develop texture issues. Here's how to diagnose and fix the most common problems:

Too Hard to Scoop

If your lime sorbet is rock-solid straight from the freezer, try:

• Adding 1-2 tablespoons of vodka or other alcohol to your next batch
• Increasing the sugar content slightly (sugar lowers freezing point)
• Adding 1 tablespoon of corn syrup or honey to your base
• Allowing 5-10 minutes of softening time before serving

For immediate rescue of an already-frozen batch, let it sit at room temperature for 5-10 minutes, or microwave it for 10 seconds at a time until scoopable. Your DI ORO spatula is ideal for gently working around the edges of partially softened sorbet without damaging your container. For more tips on perfecting frozen desserts, read up on lime sorbet troubleshooting with advanced tools.

Grainy or Icy Texture

If your sorbet has developed large ice crystals, try:

• More frequent stirring during the manual freezing process
• Adding a stabilizer like xanthan gum (⅛ teaspoon per quart)
• Ensuring your base is thoroughly chilled before freezing
• Using an ice cream maker if manual methods aren't working

For salvaging a grainy batch, thaw it until soft but not liquid, then reprocess in a blender or food processor before refreezing. This breaks down large ice crystals and redistributes them for a smoother texture. If you enjoy experimenting with kitchen gear, you might also like our article on choosing the best liquid measuring cups for precision in recipes like these.

Not Freezing Properly

If your sorbet remains too soft or won't set up:

• Reduce any alcohol content (too much prevents proper freezing)
• Check your freezer temperature (should be 0°F/-18°C or below)
• Decrease sugar content slightly
• Ensure your container is covered to prevent freezer burn

Sometimes the issue is simply patience—sorbet needs at least 4-6 hours to fully set. If you're in a hurry, spreading your mixture in a shallow metal pan increases surface area for faster freezing.

Serving Your Perfect Lime Sorbet

Presentation elevates your homemade lime sorbet from casual treat to impressive finale. Here are some elegant serving ideas:

Classic Presentations

• Frozen Lime Shells: Halve limes, scoop out flesh, freeze the empty shells, then fill with sorbet for a stunning presentation
• Coconut Halves: For coconut-lime variation, serve in frozen coconut shell halves
• Tuile Cookies: Pair with delicate homemade tuile cookies for textural contrast
• Fresh Berries: Scatter fresh raspberries or blackberries around scoops for color and flavor contrast

For special occasions, try molding your sorbet in silicone hemisphere molds before freezing. Once unmolded, these perfect domes create an elegant restaurant-style presentation, especially when garnished with a paper-thin slice of lime and a tiny mint sprig.

Complementary Pairings

Lime sorbet plays well with other flavors:

• Serve alongside a scoop of coconut ice cream for a tropical split
• Float a small scoop in chilled prosecco or champagne for an elegant intermezzo
• Sandwich between thin ginger cookies for a sophisticated ice cream sandwich
• Layer with mango sorbet in a parfait glass for a sunset-colored dessert

The bright acidity of lime sorbet makes it particularly versatile—it can cleanse the palate between courses or stand alone as a light dessert after a rich meal. Need more dessert ideas? Browse our full recipes and product collection for inspiration.

Storing Your Lime Sorbet

Proper storage preserves that perfect texture you've worked so hard to achieve:

• Store in a shallow, airtight container to minimize exposure to air
• Place plastic wrap directly on the sorbet's surface before covering with a lid
• Keep in the coldest part of your freezer (usually the back)
• For best quality, consume within 2 weeks

If you notice ice crystals forming on the surface over time, scrape them off with your DI ORO spatula before serving. The silicone edge is gentle enough to remove just the affected layer without disturbing the perfectly textured sorbet beneath.

Conclusion: Your Lime Sorbet Mastery

From selecting the perfect limes to achieving that elusive professional-quality texture, you've now mastered the art and science of lime sorbet. The techniques we've explored—proper straining, balanced sweetness, careful freezing, and creative variations—transform a simple frozen dessert into a sophisticated culinary achievement.

Remember that sorbet-making, like all cooking, improves with practice. Each batch teaches you something new about balancing flavors and textures. Your DI ORO tools are your trusted partners in this journey, helping you achieve the precision and consistency that make the difference between good and extraordinary results. So squeeze those limes, strain that juice, and create something memorably refreshing that showcases both your ingredients and your newfound expertise.

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Frequently Asked Questions

How to make easy lime sorbet?

Making easy lime sorbet starts with combining fresh lime juice, zest, sugar, and water to create a simple syrup base. Chill the mixture thoroughly, then churn it in an ice cream maker until it reaches a smooth, icy texture. No ice cream maker? No problem—freeze the mixture in a shallow dish, stirring every 30 minutes to break up ice crystals for a refreshing treat.

Is lime sorbet indica or sativa?

Lime sorbet isn’t indica or sativa—it’s a delicious frozen dessert, not a cannabis strain. Indica and sativa refer to types of cannabis plants, while lime sorbet is a citrusy, sweet, and tangy refreshment perfect for cooling down on a hot day.

What is different between sherbet and sorbet?

The key difference between sherbet and sorbet is dairy content: sherbet contains a small amount of milk or cream, giving it a creamier texture and richer taste, while sorbet is dairy-free, focusing on fruit juice or puree for a lighter, more intensely fruity flavor. Sorbet is also typically more refreshing and icy, perfect for those seeking a vegan or lactose-free option.

How does sorbet get creamy?

Sorbet gets creamy through the careful balance of sugar and water, which lowers the freezing point and prevents large ice crystals from forming, resulting in a smoother texture. Churning during freezing also incorporates air, creating a light, creamy mouthfeel without any dairy.

What thickens sorbet?

Sugar plays a starring role in thickening sorbet by binding water molecules and controlling ice crystal formation, while pectin or stabilizers can also be added to improve texture and prevent iciness. The right sugar-to-water ratio ensures your sorbet is scoopable and delightfully smooth.

Why is my homemade sorbet so hard?

Homemade sorbet often turns out hard because it may have too little sugar or insufficient churning, causing large ice crystals to form and a rock-solid texture. To keep it scoopable, use the right sugar balance, churn properly, and consider adding a splash of alcohol or corn syrup to lower the freezing point for a softer finish.