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Cantaloupe in Strawberry Puree




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


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