Prep 20 mins
Cook 20 mins
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.
- 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.
This was a delicious dessert. Quick and easy to make, light and refreshing. A perfect ending to any meal. I subed lime sherbert and frozen tropical yogurt for the raspberry sherbert, as I was out. They both worked well with the raspberry sauce and the sweet, juicy cantaloupe slices. Thanks so much for sharing another wonderful recipe.
This was a great tasting dessert. I did substitute juice for the liquor. Made for 123 Hits
My old blender died and so my sister passed on to me her old one (she recently acquired a new fancy-dancy one). I cristened it with this dish and could not have made a better choice (I did make just a quarter recipe). It turns out that curacao (the liqueur I used) does something wonderful to the flavor of raspberries. My verdict: A lovely light dessert glorifying my favorite kind of melon. P.S. I was bad and did not push the raspberry pulp through a sieve to remove the seeds--didn't bother me a bit.