For example, herbs like rosemary or basil are often paired with citrus fruit or berries. So they can be interesting, to say the least. I found out that using a sugar syrup does the trick.
Sugar lowers the freezing point of the sorbet.
In other words, it makes it harder for the water part of the sorbet to freeze solid. 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.