I have a plastic ice-cream machine (two quarts).
I water, sugar and lemon juice, cool it until it just starts freezing, and then put it into the ice-cream maker for an hour.
As a result, it comes out with ice clumps and if I put it in the freezer, it comes out hard.
One time, I made it actually come out with a "snowy" texture, and that can be placed in a freezer without hardening it. However, I don't remember what I did special then.
What should I do to get my sorbet snowy?