Cantaloupe In Strawberry Purée

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   In a blender or food processor, whirl strawberries

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   until pureed (you should have 1/2 cup puree). Pour

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   into a large bowl; stir in sugar, sherry, and lemon

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   juice. Halve cantaloupe; scoop out and discard seeds.

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   Cut off and discard rind; cut fruit into bite-size

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   pieces. Add melon to strawberry puree and stir until

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   evenly coated. Cover and refrigerate for 2 hours to

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   blend tlavors.

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   To serve, spoon fruit and puree equally into 4

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    large stemmed glasses. Makes 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.