In a medium pot over high heat, mix together the water, sugar and dried hibiscus flowers and bring to a boil, turn down to medium high heat for 3 minutes, stirring occasionally until all sugar has dissolved; take pan off heat and set aside to rest for 15 minutes

Strain the mixture through a fine mesh strainer over a bowl, pressing the hibiscus as you strain it to get all of the beautiful flavors, discard the solids and set aside.

In a work bowl of a food processor fitted with the metal chopping blade, puree the cherries

Add the cherries, lime juice and corn syrup to the hibiscus mixture, mix well and refrigerate until cold, about an hour.

Pour into a 1 1/2 quart ice cream maker and churn the mixture according to the manufacture's directions for sorbet until thick. Transfer to an airtight container and place in the freezer for at least 3 hours

Serve by dipping an ice cream scoop in hot water and scooping the sorbet into a dish, you can also transfer the sorbet from your freezer to the refrigerator for 20 minutes to soften it.