This easy sherbet has the rich, creamy texture of ice cream; it's best eaten within a day or two of being made. An ice cream maker is unnecessary, but if you prefer to use one, just follow the manufacturer's instructions.
Be careful not to overdo it when folding the cherry mixture into the sherbet. Stir a few times, making sure to leave some white streaks. This will ensure that the dessert has a cherries-and-cream appearance -- and flavor.