Freeze the base to your ice cream maker at least 24 hours before making the cherry sorbet.

Make the simple syrup. Combine the sugar and water in a small saucepan over medium-high heat. Stir occasionally and simmer until sugar is dissolved, ~3-5 minutes. Set aside and cool.

Pit all of the cherries using a cherry pitter. You should have ~4-5 cups of pitted cherries.

Process the cherries, ½ cup simple syrup, lime juice, and salt in a high-powered blender until smooth.

Strain this mixture through a fine mesh strainer or sieve over a large measuring cup or bowl. Gently stir with a rubber spatula and press the mixture down, then discard the solids.

Use the egg float test to check the sugar levels. Gently lower a clean egg into the cherry mixture. You’re looking for the egg to float just enough so you can see about a nickel-quarter sized patch of the shell showing above the surface for sorbet perfection. If your egg sinks, add a little more simple syrup, stir and perform the egg test again. Store any remaining simple syrup in the fridge.

Taste the sorbet, add more lime juice if desired.

Cover with plastic wrap and chill this mixture in the fridge for 1 hour.

Churn the sorbet in an ice cream maker machine. Place the frozen base into the ice cream maker, pour chilled cherry sorbet mixture in and churn until sorbet consistency resembles a soft-serve consistency, ~15 minutes.

Transfer the sorbet to an 8×5 inch loaf pan or other freezer-safe container and freeze for 2-4 hours, or until sorbet is firm.

When ready to serve, remove from freezer a few minutes prior to scooping.