3/4 c. granulated sugar
3 c. water
3 tbsp. instant coffee
1 c. whipping cream
2 tbsp. confectioners' sugar
1/4 tsp. ground ginger

In a medium saucepan bring 3/4 cup granulated sugar and 1 cup water to a boil. Reduce heat; simmer uncovered for 5 minutes. Remove from heat. Add 3 tablespoons instant coffee, a little at a time, stirring until dissolved. Stir in 2 cups water.

Pour mixture into ice cube tray. Freeze for about 2 hours, then stir. Freeze for another hour stirring after 30 minutes. Stir again before serving.

Beat 1 cup whipping cream, 2 tablespoons confectioners' sugar and 1/4 teaspoon ground ginger in a chilled bowl until soft peaks form. Spoon into chilled sherbet dishes, alternating with layers of frozen coffee.