Churn or pacotize the sorbet base. Transfer to a piping bag and portion into a 3.75-cm / 1.5-in diameter demi-sphere fleximold mat, smoothing out the top with an offset spatula. Make 20 demi-spheres and place in the freezer to harden.
Once hardened, fuse 2 sorbet demi-spheres together by rubbing the edges where they touch with your gloved han