Sour Cherry Sorbet with Maraschino Liqueur and Lavender

Sour cherries are fabulously tart, almost rhubarb-like in their complexity. And they make a ridiculously good sorbet; even when blitzed with plenty of sugar, sour cherries stay tart and refreshing. Add a little lavender and maraschino liqueur to contribute some floral musk and you have a flavor far more intense than those four ingredients would suggest.

3 cups sour cherries, sliced and pitted (about one qt whole)
¾ cup sugar or vanilla sugar
½ tsp. lavender
2 Tbsp. Luxardo maraschino liqueur
½ tsp. kosher salt
2½ tsp. lime juice, freshly squeezed

Combine cherries, sugar, lavender, and liqueur in blender. Blend until smooth. Add salt and lime juice incrementally, tasting as you go (see head note).

Pour mixture through a fine-mesh strainer into a container and chill for 3 hours, or until very cold. Churn in ice cream machine according to manufacturer's instructions.

Makes about 3 cups or 6 servings.