For the Cherry Sorbet:

1. Place the cherries, sugar, salt, and lemon juice in a saucepan over medium heat and bring to a simmer. Cook, stirring frequently, or until the cherries are very soft and mostly broken down.
2. Cool the mixture to room temperature and then transfer it to the bowl of your food processor. Add in the Chambord.
3. Pulse the mixture until it is mostly pureed. If you want a completely smooth sorbet, process it a little longer and/or strain it through a fine mesh strainer to get out any residual chunks.
4. Chill the mixture in the fridge for at least an hour and then churn it in your ice cream maker according to the package directions.
5. Transfer the sorbet to an airtight container and freeze for at least four hours before using.

For the Wine Spritzers:

1. Allow the sorbet to soften slightly before scooping it into serving glasses or shallow bowls.
2. Top each glass/bowl off with about ¼ cup of the rosé wine and a splash or two of the seltzer. Garnish with additional cherries and mint and serve immediately!