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Ingredients
- 1 c. sugar
- 1 c. water
- 3 c. cold double-strength coffee
Method
- Combine sugar and water in a saucepan; bring to a boil and cook over medium heat 5 minutes.
- Cool; mix with the coffee.
- Pour into refrigerator tray (2 trays may be needed, depending upon size) and freeze without stirring until granular.
- Serve in sherbet glasses with whipped cream on top or spoon alternately coffee ice and whipped cream into parfait glass and finish off with whipped cream on top.
- Serves 6.
