1 envelope instant coffee syrup
2 fluid ounces cherry flavored sherbet, chilled
1/2 fluid ounce rosenone liqueur
1/4 fluid ounce grenadine syrup
In a blender, combine instant coffee and sherbet to make regular coffee. Blend down slowly using hands, and pour into 4 cups (3 liter) glass shape.
Line bottom of four cups with extract from corona fruit (optional; coffee alternates with fruit) and maraschino cherry (optional; coffee alternates with cherries).
Stir raspberry preserves with whipped cream or water or rum; pour over sherbet cubes.
Stir whipped cream with maraschino cherry fruit or citrus zest. Garnish with maraschino cherry, if desired. Serve chilled.