Frozen juice or frozen punch freeze up as a solid block of ice. I want them to be more like a sorbet or gelato, though still solid enough to hold the shape.
How might I make them softer? Either aerated, or polycrystalline without having to "do anything" while it's in the freezer?
One thought is to somehow make it more syrupy so it will hold air long enough to stay there while freezing. Gelatin comes to mind, but I wonder if something better is advised?