If you don't have an ice cream maker, you could try pouring the mixture into ice cube trays, freezing it, then blending the cubes in a high-powered blender. You may have to add some water or berry puree to get it to mix.
8-10 servings means a small scoop of sorbet per serving. If you're just eating the sorbet, this makes more like 6 servings.
Since it is important to leave the pureed skins in the sorbet in order to blunt your body's insulin spike, this sorbet has a bit of an interesting texture. I enjoyed it all the same, and the flavor is phenomenal, but I would definitely say that a high-powered blender that blends things up very finely would be an asset to this recipe.
If you have sorbet left over, just freeze it. When you want to eat it again, either defrost it a bit in the microwave or let it set out for 10-20 minutes to soften up.