3/4 – 1poundfresh ginger, peeled and cut into 1-inch chunksto make 2 cups
2cupsblack cherry juice
Vanilla ice cream
2cupsfresh cherries, pitted
In a medium saucepan, bring ginger, water, juice, and sugar to a boil. Reduce heat to a rolling simmer and cook until reduced by half, 25–30 minutes. Strain; discard solids. Refrigerate liquid.
Place about 2 tablespoons sorbet and 2 tablespoons ice cream in eight 8-ounce plastic cups. (Store in freezer until you’re ready to serve.) Just before serving, combine ginger-cherry juice with sparkling water. Place 1/4 cup cherries in each glass. Fill with ginger-cherry mixture and serve.