Question for the ice cream and sorbet mavens: what's the best way to bring sorbet to serving temperature?
I made my first sorbet two nights ago. It was at its best after an hour or so in the freezer after emerging from the machine. The next day the smoothness was gone and was hard frozen. My experience is that thawing on the counter is uneven with the edges getting melty while the inside is still hard. Is there a better way to do it for a pint or so of sorbet?