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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I adopted this recipe from Recipezaar and haven't tried it yet. I don't know how long it takes to make this so I estimated. Sounds good. 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:
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.
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