Ingredients

Instructions

  1. In a blender or food processor, whirl raspberries until pureed.
  2. Pour through a sieve to remove seeds.
  3. Stir sugar and liqueur (if used) into puree and mix well; cover and chill.
  4. Halve cantaloupes and remove seeds; peel and cut into thin slices.
  5. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.
  6. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
  7. 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.