Picked up a bottle of this on a lark; mix it 1:5 with water (sweeten to
taste) to drink.

I'd like to make a sorbet (via an ice cream maker). Rather than simply
diluting 1:5 and sweetening, might a better sorbet be made with a
stronger solution? I prefer less-sweet sorbets, though I'm aware that a
certain quantity of sugar is necessary so that it doesn't freeze solid.

Any recipes? I'd rather at last try to make an "true" black cherry
sorbet, rather than just use a tablespoon or two along with other
flavorings.

Any thoughts?

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