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Intense in color and flavor, this fruity cooler came to life as a component of our chocolate-and-cherry dessert, <a href="https://www.chefsteps.com/activities/course-13-chocolate-explosion">Black Forest Glen</a>. For a simpler approach, churn up some of this sorbet and serve in homemade <a href="https://www.chefsteps.com/guides-tools/ice-cream-cones">Ice Cream Cones</a> or combine with Prosecco and vodka to create a cherry riff on a refreshing sgroppino cocktail. You can also serve this as a palate cleanser between rich courses or just spoon a few scoops out on a weeknight for a light dessert. We churn our sorbet in a <a href="http://www.pacojet.com/en/">Pacojet</a>, but you can use whatever ice cream–making method you prefer. No equipment on hand? Make it in your <a href="https://www.chefsteps.com/recipes/liquid-nitrogen-churned-ice-cream">stand mixer using liquid nitrogen</a>. ’Cause everyone has liquid nitrogen on hand, right? That’s totally normal.