Prepare the simple syrup: In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring constantly until the sugar is completely dissolved. Do not boil excessively. Remove from heat and let cool slightly.

Prepare the cherries: If using fresh cherries, ensure they are pitted. Place the pitted cherries, the slightly cooled simple syrup, lemon juice, and vanilla extract (if using) into a blender or food processor.

Blend until completely smooth. Taste the mixture; if you prefer it sweeter, add a teaspoon of sugar dissolved in a little hot water, or if you want more tang, add a few more drops of lemon juice.

Chill the mixture: Pour the cherry mixture into an airtight container and refrigerate for at least 4 hours, or preferably overnight, to ensure it is very cold before churning.

Churn the sorbet: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes), until it reaches a soft-serve consistency.

Freeze to firm: Transfer the soft sorbet to a freezer-safe, shallow container. Cover tightly with plastic wrap pressed directly onto the surface, then cover the lid. Freeze for at least 4 more hours to allow it to firm up sufficiently for scooping. Let stand 5-10 minutes at room temperature before serving.