Method:

Combine the sugar and water in small saucepan, stir over a low heat, without boiling, until the sugar is dissolved.

Brush down the inside of the pan with a pastry brush dipped in warm water to dissolve all sugar crystals. Bring to the boil, simmer, uncovered, without stirring, for 5 minutes. Allow to cool.

Combine the cooled sugar syrup, raspberry puree, cherries and lemon juice in an ice cream churn; process until thickened and firm.

Freeze for 4 hours to harden sufficiently for scooping.