Cantaloupe Melba

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 purée 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 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.