Ingredients:
2 cups fresh raspberries ( Or unsweetened frozen raspberries, defrosted)
1/3 cup sugar
2 tablespoons orange-flavored liqueur ( Or raspberry-flavored brandy) (optional)
2 cantaloupe
3 cups raspberry sherbet
Directions:
In a blender or food processor, whirl raspberries until pureed.
Pour through a sieve to remove seeds.
Stir sugar and liqueur (if used) into puree and mix well; cover and chill.
Halve cantaloupes and remove seeds; peel and cut into thin slices.
Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices.
Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet.
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.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.