Cantaloupe Melba

  • Prep Time: 20 mins
  • Total Time: 40 mins
  • Servings: 8
  • About This Recipe

    “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

  • 2cupsfresh raspberries( Or unsweetened frozen raspberries, defrosted)
  • 1/3 cupsugar
  • 2tablespoonsorange-flavored liqueur( Or raspberry-flavored brandy)(optional)
  • 2cantaloupe
  • 3cupsraspberry 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.
  • Reviews

  • “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.”

  • “Made for PAC, Spring 2007 ~ What a wonderful tasting dessert, & so easy to make, even with the straining of the seeds from the raspberries! I didn’t, however, use the liqueur! It’s amazing how much work some people think you’ve put into some of these things made at home [I almost hate showing or sharing the recipe]! Thanks for this great dessert!”

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