Cantaloupe & Raspberries Recipe

Raspberries are pureed with cream sherry to mix with cube cantaloupe and whole berries for a delightful opening salad course or dessert.

Serve in stemmed sherbet glasses about 2 cups raspberries Whirl enough raspberries in a blender to make 1/2 cup puree.

(Cover and chill remaining berries.

) Force puree through a wire strainer to remove seeds, if desired.

Place puree in a bowl and blend in sugar and cream sherry.

Halve cantaloupe, scoop out seeds, and remove fruit.

Discard shell; cut fruit into bite-size pieces.

Mix cantaloupe into puree.

To serve, spoon puree mixture into sherbet glasses or bowls.

Top with remaining berries.

Makes 6 to 8 servings.