Though sour cherries are not particularly easy to obtain, this is best made with fresh ones in season. Frozen cherries make a good substitute, but canned ones tend to be watery-tasting.
Prepare the basic mixture and cool to room temperature. While the mixture is cooling, rinse and pit the cherries and combine with the sugar in a nonreactive saucepan. Bring to a simmer, stirring occasionally, and allow to reduce to about
Pack the gelato in a cold container, press plastic wrap against the surface, and cover the container with a lid. Store in the freezer. Serve the gelato on the day it is prepared for best texture.
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