Cherry–Pinot Noir Sorbet with Ginger

• 2 pounds (about 8 cups) fresh sweet cherries
• 1 cup Pinot Noir
• 3/4 cup granulated sugar
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon grated fresh ginger

Wash, stem, and, pit the cherries. In a plastic bowl, toss the cherries with the Pinot Noir, sugar, lemon juice, and ginger. Refrigerate overnight.  

In a medium pot, bring the cherry-wine mixture to a boil over medium heat. Reduce to a simmer and continue simmering for 15 minutes. Transfer to a blender and purée until smooth. Refrigerate until cold.

Process the mixture in an ice cream maker according to the manufacturer's instructions. Freeze for at least an hour before serving.