Ingredients
1
medium honeydew melon
1
pint (2 cups) lemon sherbet
1 1/2
cups fresh raspberries
6
tablespoons melon-flavored liqueur or crème de menthe syrup
Preparation
Cut melon lengthwise in half; remove seeds. Cut melon into 1/4-inch slices; cut away rind. Cut slices in half.
For each serving, arrange 5 half-slices melon in fan shape on serving plate. Place 1 scoop sherbet at base of slices. Sprinkle with 1/4 cup raspberries. Drizzle with 1 tablespoon liqueur.
