Without loading up a sorbet with corn syrup and cream, it’s pretty tough to prevent homemade sorbet from freezing solid. We recommend setting the sorbet out at room temperature for about 10 minutes before serving. This should give it enough time to become scoopable. You can also run your ice cream scoop under hot water before every couple of scoops. If you do want the sorbet to be a bit softer and don’t mind it being creamy in a literal sense—add a splash of cream or coconut milk to the mixture.