Ingredients
1 cup sliced hulled strawberries
3 tablespoons sugar
1/4 cup sweet sherry
1 tablespoon lemon juice
1 Iarge cantaloupe
Preparation
In a blender or food processor, whirl strawberries until pureed (you should have 1/2 cup puree). Pour into a large bowl; stir in sugar, sherry, and lemon juice. Halve cantaloupe; scoop out and discard seeds. Cut off and discard rind; cut fruit into bite-size pieces. Add melon to strawberry puree and stir until evenly coated. Cover and refrigerate for 2 hours to blend tlavors. To serve, spoon fruit and puree equally into 4 large stemmed glasses. Makes 4 servings.
