Step 1: Prepare the Cherries
If using fresh cherries, wash them thoroughly and remove all pits using a cherry pitter or sharp knife. If using frozen cherries, allow them to thaw completely at room temperature or in the refrigerator. Reserve any juices that accumulate during thawing.

Step 2: Blend the Mixture
Add the pitted cherries, sugar, water, and lemon juice to a high-powered blender or food processor. Blend on high speed for 60-90 seconds until completely smooth with no visible chunks. The mixture should be vibrant and silky.

Step 3: Strain for Smoothness (Optional)
For an ultra-smooth, professional texture, pour the blended mixture through a fine-mesh strainer set over a large bowl. Use a spatula or wooden spoon to press the mixture through, leaving behind any skins or pulp. This step is optional but highly recommended for the smoothest result.

Step 4: Taste and Adjust
Taste the mixture and adjust sweetness if needed. Remember that frozen desserts taste less sweet when frozen, so it should taste slightly too sweet at room temperature. Add more lemon juice if it tastes flat or more sugar if it’s too tart.

Step 5: Chill the Base
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until very cold. This step is crucial for proper texture, as churning cold mixture produces better results.

Step 6: Churn the Sorbet (Ice Cream Maker Method)
Pour the chilled mixture into your ice cream maker and churn according to manufacturer’s instructions, typically 20-25 minutes, until it reaches a soft-serve consistency. The sorbet should be thick, creamy, and smooth.

Step 7: Freeze Until Firm
Transfer the churned sorbet to a freezer-safe container with a lid. Press a piece of parchment paper directly onto the surface to prevent ice crystals. Freeze for at least 4 hours or until firm and scoopable.

Step 8: Alternative No-Churn Method
If you don’t have an ice cream maker, pour the chilled mixture into a shallow freezer-safe container. Freeze for 30-45 minutes, then vigorously stir with a fork to break up ice crystals. Repeat this process every 30 minutes for 3-4 hours until the sorbet is smooth and frozen. This method requires more effort but produces good results.

Step 9: Serve and Enjoy
Let the sorbet sit at room temperature for 5-10 minutes before scooping for easier serving. Scoop into bowls or cones and serve immediately for the best texture and flavor.