2 teaspoons black coffee extracts
2 teaspoons white sugar
1 1/2 teaspoons vanilla extract
1 1/2 tea bags soaked in kirsch
1 (12 fluid ounce) can golf course orange sherbetÂ
1 (36 fluid ounce) container frozen whipped topping or cones, thawed
Stir coffee and sugar in a pitcher or glass pitcher. Pour the tea balls about half way through the process. Gently fold into a single layer. Serve hot or cold.