SIMMER THE CHERRIES: In a medium saucepan, combine the cherries, sugar, and water. Bring to a simmer over medium heat and cook for about 10 minutes, or until the cherries are softened and the sugar is fully dissolved. The liquid should be deep red and fragrant.

BLEND UNTIL SMOOTH: Let the cherry mixture cool slightly. Transfer to a blender and add lemon juice, salt, and the coconut milk or yogurt. Blend until completely smooth and the color turns a pale, rosy pink.

STRAIN FOR SMOOTHNESS: Pour the blended mixture through a fine mesh strainer into a bowl, pressing with a spoon to remove any skins or solids. Discard the solids and keep the smooth puree.

ADD THE ROSÉ: Gently stir the chilled rosé wine into the strained cherry puree, mixing just enough to combine without losing the wine’s light aroma.

CHILL THE BASE: Cover the mixture and refrigerate for 2 to 3 hours, or until very cold.

FREEZE: If using an ice cream maker, churn the chilled base according to the manufacturer’s instructions, about 20–25 minutes. If not using a machine, pour into a shallow dish and freeze, scraping with a fork every 30 minutes until the texture is light and scoopable, about 4 hours.

SCOOP AND SERVE: Serve the sorbet in coupe or dessert glasses. Garnish with a cherry, a mint leaf, and a splash of chilled rosé if using. Serve immediately or store in an airtight container in the freezer.