First, let's get that simple syrup going. In a medium saucepan, combine the granulated sugar and water. Bring the mixture to a simmer over medium heat, stirring occasionally until all the sugar has completely dissolved, which should take about 3-5 minutes. Once dissolved, remove it from the heat and let it cool completely.

While the simple syrup cools, prepare your cherries. If using fresh, make sure they're pitted. If using frozen, there's no need to thaw them completely, but letting them sit out for 10-15 minutes can help with blending. In a food processor or high-speed blender, combine the pitted cherries, the cooled simple syrup, lemon juice, almond extract (if using), and salt.

Blend the ingredients until the mixture is completely smooth. You want no large pieces of cherry remaining. This usually takes 2-3 minutes, scraping down the sides as needed.

For an exceptionally smooth sorbet, pour the blended mixture through a fine-mesh sieve into a large bowl. Use a spatula or the back of a spoon to press down on any solids to extract as much liquid as possible, then discard the remaining pulp. If you don't mind a little texture, you can skip this step.

Cover the sorbet base and refrigerate it for at least 2-4 hours, or ideally overnight, until it's thoroughly chilled. This step is super important for achieving the best texture when churning.

Once the mixture is well-chilled, pour it into your ice cream maker. Churn according to the manufacturer's instructions, which typically takes 20-30 minutes, until the sorbet has the consistency of soft-serve ice cream.

Transfer the freshly churned sorbet to a freezer-safe container. Press a piece of parchment paper or plastic wrap directly onto the surface of the sorbet to prevent ice crystals from forming, then cover the container tightly. Freeze for an additional 2-4 hours, or until it's firm enough to scoop beautifully.