|Sugar||1⁄3 Cup (5.33 tbs)|
|Raspberries||2 Cup (32 tbs) (Fresh / Unsweetened Frozen, Defrosted)|
|Orange flavored liqueur/Raspberry flavored brandy||2 Tablespoon|
|Raspberry sherbet||3 Cup (48 tbs)|
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.