In a small pot or in the microwave, warm the sugar, glucose and lemon juice, stirring intermittently until the sugar is dissolved.

Stir in the citric acid and set aside to cool.

Place the frozen cherries into a blender capable of crushing ice like a Thermomix, along with the sugar syrup. Blitz, slowly drizzling in enough water to get a smooth frozen purée. The speed will vary depending on the appliance and texture of the purée, so use your intuition, adjusting as you go, scraping down as necessary.

Place into a pre-frozen container and leave in the freezer to firm up as desired.