When I've made sorbet, it's frozen into a brick after popping it in the freezer. Does anyone have a suggestion as to why this happens and how to prevent it? I'd love it make it more often. Thanks!

@SWEETPEACOOKS: Add a teeny little bit of alcohol to the sorbet while it is churning. It keeps the sorbet from freezing solid and helps it remain scoopable with the texture you expect.
You can choose a complimentary liqueur depending on the flavor. I use orange liquer in raspberry sorbet, and I think khalua would be a nice addition to chocolate sorbet. I'd say a tablespoon per quart for liqueur with less alcohol and maybe a teaspoon for vodka/rum (not too much or it won't freeze at all). Those are not exact measurements, though. You may want to find recipes that include alcohol and see how much they advise, for when you want to taste alcohol and when you just want to improve texture.

Awesome tip, I just got an ice cream maker and was worried about that.

i second @Irina is Dinner! alcohol definitely keeps sorbets/frozen yogurts from getting too hard/icy in the freezer.

i recently used a tablespoon of vodka (cheap stuff-- in a plastic bottle) in a quart of frozen yogurt-- you can't taste a thing, and the texture is totally perfect. the first time i made the recipe, i omitted the vodka, and the frozen yogurt turned into a brick in the freezer-- so vodka really made a big difference!

I thought I used something boozy in my strawberry sorbet last year, but maybe I didn't :) I did use some amaretto in a chocolate yogurt and it was still a brick. I'll have to try it again this year. Thanks!

might you have an especially cold freezer? Does store bought ice cream get really hard too?

This is amazing!! Looks so delicious!!
I have a blog that is devoted to homemade non dairy ice cream and sorbets!
please have a look! :)
homemade non-dairy ice cream

Thanks