Swedish Melon With Red Raspberry Puree (Melon-Och Hallendessert)

Ingredients

• 1 (4 lb)  cantaloupe or honeydews, works well
• 1 cup fresh raspberry
• 1/3 cup sugar
• 1 tablespoon lemon juice
• rum (optional)

Directions

1. 1

   Cut melon in half and scoop out seeds.

2. 2

   Scoop out melon with melon baller, or you can cut into small bite-sized cubes.

3. 3

   Place in a serving bowl.

4. 4

   At this point you have a choice. You can marinate the melon in a little rum for an hour or more, or you can just continue.

5. 5

   If you marinated them, pour off any extra rum.

6. 6

   Now, place raspberries in sieve over small bowl, and force berries thru sieve to remove seeds. (You can do this with the back of a spoon or just use your fingers.).

7. 7

   Add sugar and lemon juice to seived raspberry puree.

8. 8

   Pour raspberry puree over melon and chill for several hours.

9. 9

   Serve from bowl, or serve in individual dessert dishes.

10. 10

    You can even serve this with a little ice cream or whipped cream. But it's just fine on it's own.