Cherry sorbet recipe

2 cups simple syrup
Two 16-oz. cans pitted bing cherries in heavy syrup
1/4 cup fresh lemon juice
1/4 cup water
Drain the cherries, reserving 2 tablespoons of the syrup. Put the cherries through a food mill. Stir in cherry syrup,
lemon juice and water.
Pour the mixture into the bowl of the machine and freeze.
Makes about 4 1/2 cups.