Sorbet achieves its creamy texture due to the presence of fine ice crystals formed during the freezing process. The high sugar content in sorbet acts as an antifreeze agent, inhibiting large ice crystal formation and promoting a smoother consistency. Additionally, the use of blended fruit puree in sorbet recipes contributes to its creaminess, giving it a velvety texture without the need for dairy or fat.

Yes, fruit sorbet is generally considered healthier than ice cream. Fruit sorbet is typically made from fruit puree, water, and sugar, while ice cream contains cream, sugar, and often egg yolks, which contribute to its creamy texture and higher fat content.

Fruit sorbet is lower in calories and saturated fat compared to traditional ice cream, making it a better option for those looking to reduce their calorie and fat intake. Additionally, sorbet is often dairy-free, making it suitable for individuals who are lactose intolerant or following a vegan diet.

However, it's essential to note that the overall healthiness of a frozen dessert depends on the specific ingredients used and portion sizes. While fruit sorbet can be a healthier alternative to ice cream, it's still essential to consume it in moderation as part of a balanced diet.

To prevent homemade sorbet from freezing into a solid block, there are a few techniques you can use to maintain a smooth and scoopable texture:

1. Sugar Content: Increasing the sugar content in the sorbet can help lower its freezing point, making it less likely to freeze solid. However, be mindful of the sweetness level and adjust the sugar to your taste preference.

2. Alcohol or Liqueur: Adding a small amount of alcohol or liqueur to the sorbet mixture can also lower the freezing point, resulting in a softer texture. Use alcohol with complementary flavours to enhance the taste.

3. Frequent Stirring: During the freezing process, take the sorbet out of the freezer every 30 minutes to an hour and stir it vigorously. This helps break up ice crystals and maintains a smoother consistency.

4. Fruit Puree: Ensure the fruit puree used in the sorbet is smooth and free from fibrous pieces. This will help create a smoother texture and reduce the likelihood of ice crystal formation.

5. Corn Syrup or Glucose: Using a small amount of corn syrup or glucose syrup can also help prevent the sorbet from freezing too solid. These syrups interfere with ice crystal formation, keeping the sorbet softer.

6. Serve Immediately: If you prefer a softer texture, serve the sorbet immediately after blending and chilling. This way, it will have a slushier consistency.

Remember that homemade sorbet doesn't contain stabilizers and preservatives found in store-bought products, so it may freeze harder. By incorporating these techniques and experimenting with different recipes, you can achieve a delightful, softer sorbet that's easy to scoop and enjoy.