2cups (10oz)fresh or frozen pitted tart cherries, thawed
Dissolve sugar in 1 ½ cups water in a saucepan over medium heat; let cool. Purée cherries and lime juice in a food processor or blender until smooth.
Add cooled syrup to cherry mixture. Pour into a shallow pan or baking dish and freeze until solid, 6 hr or overnight. Use a fork to scrape ice into a granita-like consistency and serve topped with a sugared cherry, if desired.
Tart and sour cherries are smaller than sweet cherries and available all summer.