So what you wind up with is something that's mostly frozen, but still scoopable. That's in an ideal world. You can go overboard. Too much sugar, and you've got nothing more than slush. Too little, and you might as well serve it with an ice-pick The key to getting the right amount of sugar is in the fruit itself.
Different fruits contain different amounts of sugar.
A lemon, for example, contains a lot less sugar than an orange. So when making lemon sorbet, you just add more sugar to keep it from freezing solid. I'm making a basic lemon sorbet and some variations. Make them, and then turn your imagination loose. First, cut off the top of a lemon.