A cool and refreshing dessert, cantaloupeand strawberry sorbet served with melon balls atop a strawberrycream sauce.
Recipe: Icy Strawberriesand Melon
2/3 cup granulated sugar
2/3 cup water
1 1/2 pint baskets fresh California strawberries
1 1/2 cups cantaloupe cubes
2 tablespoons creme de cassis (black currant liqueur), optional
Strawberry Cream Sauce (recipe follows)
1 1/2 cups cantaloupe and/or honeydew melon balls
Mint sprigs for garnish
Makes 8 servings.
Strawberry Cream Sauce: Stem 1/2 basket strawberries and puree in containerof electric blender. Stir in 1/4 cup whipping cream and 1 tablespoonpowdered sugar.
Recipe provided courtesy of CaliforniaStrawberry Commission. ©2003 California Strawberry Commission.All rights reserved. Used with permission.
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