Combine sugar and water in a small saucepan and bring to a boil. Turn off heat. Put in basil leaves and let cool. Remove basil leaves.
Puree Roasted Cherries, sugar syrup, lemon juice, and few pinches salt in a food processor until smooth.
Taste and add more lemon if necessary. Strain through a fine mesh strainer.
Chill in refrigerator several hours until very cold or overnight.
Churn in ice cream maker until thick, about 20 minutes.
Transfer to a freezable container and freeze for 4 hours until firm.
Enjoy!
