1 (4 ounce) can kirsch
1/4 cup white sugar
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 tablespoons orange zest
Stir kirsch into lemon-lime flavored liquid and orange zest into vanilla. Pour into 2 quart nonstick silver glass glass jar. Cover tightly with aluminum foil. Refrigerate at least one hour. Remove pan from refrigerator.
Place lid on jar. Set aside. Fill glass jar with lemon sherbet and orange sherbet. Pour orange sherbet mixture into jar. Fill jar with lemon sherbet. Cover jar tightly with aluminum foil. Refrigerate at least 1 hour.