Yield: 1 quart

Method:

Wash, stem, and, pit the cherries. In a plastic bowl, toss the cherries with the Pinot Noir, sugar, lemon juice, and ginger. Refrigerate overnight.  

In a medium pot, bring the cherry-wine mixture to a boil over medium heat. Reduce to a simmer and continue simmering for 15 minutes. Transfer to a blender and purée until smooth. Refrigerate until cold.

Process the mixture in an ice cream maker according to the manufacturer's instructions. Freeze for at least an hour before serving.