Wash and pit 500 grams of fresh cherries. Blend the cherries in a mixer until smooth.

In a saucepan, combine 250 ml of water and 150 grams of sugar. Heat the mixture over medium heat, stirring occasionally until the sugar dissolves completely. Remove from heat and let it cool.

Add the cooled sugar syrup and 1 tablespoon of lemon juice to the blended cherries. Mix well.

Pour the cherry mixture into an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, pour the mixture into a shallow container and freeze for 1 hour. Remove from the freezer and whisk the mixture to break up any ice crystals. Repeat this process every hour for 3-4 hours until the sorbet is smooth and frozen.

Once the sorbet reaches the desired consistency, transfer it to an airtight container and freeze for at least 2 hours before serving.