Cantaloupe Melba 2 cups fresh raspberries (Or unsweetened frozen raspberries, defrosted) 1/3 cup sugar 2 tablespoons orange-flavored liqueur (Or raspberry-flavored brandy) (optional) 2 cantaloupes 3 cups raspberry sherbet .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. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.