Cantaloupe & Raspberries
|Raspberries||2 Cup (32 tbs)|
|Cream sherry||1⁄4 Cup (4 tbs)|
Whirl enough raspberries in a blender to make 1/2 cup puree.
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.