Cherry Sorbet With Tarragon

• 1/2 cup sugar
• 4 cups pitted fresh or frozen cherries
• 1 teaspoon ground ginger
• 1 tablespoon finely chopped tarragon leaves
• 2 tablespoons lemon juice

1. In a small saucepan, combine the sugar and 13/4 cups water.
2. Bring to a boil and cook until the sugar is dissolved, about 2 minutes.
3. Set aside to cool.
4. Pass the cherries through a food mill or puree in a food processor and then pass them through a fine-mesh sieve.
5. Discard the solids and place the juice in a large bowl.
6. (You should have about 2 cups.)
7. Whisk in the ginger, tarragon, lemon juice and sugar-water mixture.
8. Freeze in an ice-cream maker according to the manufacturer's directions.

sugar, cherries, ground ginger, tarragon leaves, lemon juice

Taken from cooking.nytimes.com/recipes/7630 (may not work)