Hi Rachel, the recipe does call for chilling the mixture thoroughly in the refrigerator (overnight is best) before putting it in your ice cream maker, so I would give that a try. Other causes of too soft sorbet are too much sugar or too much alcohol, just in case you tried increasing either of those ingredients. For more help troubleshooting this recipe, please don't hesitate to call our Baker's Hotline at 855-371-BAKE (2253). We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. You can also chat with us, if phoning doesn't work for you. 

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