1-First, ensure your ice cream maker freezer bowl is fully frozen for at least 24 hours before churning this step is crucial for the best texture in your homemade cherry sorbet.

2-Next, make the simple syrup by combining 1 cup of sugar and 1 cup of water in a saucepan; heat over medium-high until it simmers and the sugar dissolves completely, then cool it to room temperature.

3-Once that’s done, prepare the cherries by pitting your 4 cups of fresh cherries.

4-Then, blend the pitted cherries with 1/2 cup of the cooled simple syrup, 3 teaspoons of freshly squeezed lime juice, and 1/2 teaspoon of kosher salt in a high-powered blender until everything is completely smooth.

5-After blending, strain the mixture through a fine-mesh sieve, pressing to extract the liquid and discarding any solids for that silky cherry sorbet texture.

6-Perform the egg float test by gently placing a whole, clean egg into the base; if it floats with a coin-sized patch of shell visible, the sugar density is ideal if not, add more reserved simple syrup one tablespoon at a time and retest.

7-Taste the base and adjust with a bit more lime juice if needed, then cover and chill it in the refrigerator for at least 1 hour.

8-Pour the chilled mixture into your ice cream maker and churn for about 15 minutes until it reaches a soft-serve consistency.

9-Finally, transfer the churned sorbet to an airtight, freezer-safe container and freeze for 2 to 4 hours until firm; let it sit at room temperature for a few minutes before serving for easier scooping.

10-For those without an ice cream maker, blend frozen cherries with the other ingredients and freeze the mixture directly, stirring occasionally for a similar result.