Coupe Alexander

Directions

1. 1
   Place washed raspberries in a bowl and cover with kirsch. Add sugar if raspberries are not sweet enough for your taste. Soak overnight.
2. 2
   Toast coconut lightly under broiler.
3. 3
   Line champagne or sherbet glasses with a half inch of vanilla ice cream.
4. 4
   Drain soaked raspberries and fill glasses to within one inch of the top.
5. 5
   Fill remainder of glass with orange sherbet. Sprinkle toasted coconut over top and garnish with a raspberry. Serve immediately.