Place half of the cherry purée in a saucepan over medium heat. Add the trimoline and glucose and stir until well combined.
Place the remaining purée in a heatproof bowl. Add the hot cherry mixture and stir until combined.
Transfer to a Pacojet container, cover and place in the freezer until frozen, then churn in the Pacojet until a sorbet forms. Place in the freezer until ready to serve. Alternatively, you can churn it in an ice-cream machine according to the manufacturer’s instructions — do not freeze mixture before churning.
This can be made 1 day in advance.
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