How to make sorbet have a snowy texture?
A variety of factors can change the texture of a sorbet:

The amount of sugar or other large quantity solutes (less dissolved solids, harder texture).

The rate of freezing (slower freezing, larger crystals).

The use of any "stabilizers" (guar/xanthan gum, gelatin, etc.). These interfere with the formation of large crystals. I believe the stabilizer I use is xanthan and guar gums, cold-soluble gelatin, and glucose but I can't remember the ratios I used.

I have started to use liquid nitrogen to freeze my ice cream and sorbet in my standard kitchen mixer. Once I did that I noticed that the texture was much finer, likely due to the stabilizer and the rapid freezing.

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