Cantaloupe Melba

1. 1

   In a blender or food processor, whirl raspberries until pureed.

2. 2

   Pour through a sieve to remove seeds.

3. 3

   Stir sugar and liqueur (if used) into puree and mix well; cover and chill.

4. 4

   Halve cantaloupes and remove seeds; peel and cut into thin slices.

5. 5

   Line each of 8 small dessert bowls or goblets with 3 or 4 melon Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.

6. 6

   Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.

* Per serving · 4 servings · Values may vary.

No additional tips available.