Melon rainbow Sundaes

Name: Melon rainbow Sundaes
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cup cantaloupe and honeydew balls; 1 tbsp lime or lemon juice; 1 tbsp honey; 1 packages frozen raspberries 10oz thawed; 2 tbsp sugar; 2 tsp cornstarch; 1 tbsp kirsch (clear cherry brandy, optional); 4 large scoops rich vanilla ice cream; 1 whipped cream; 1/4 cup toasted sliced almonds

capnlobster @cook_3160381

As good as it looks

capnlobster @cook_3160381

As good as it looks

Saved

Ingredients

30 mins

4 servings

1 1/2 cupcantaloupe and honeydew balls
1 tbsplime or lemon juice
1 tbsphoney
1 packagesfrozen raspberries 10oz thawed
2 tbspsugar
2 tspcornstarch
1 tbspkirsch (clear cherry brandy, optional)
4 largescoops rich vanilla ice cream
1whipped cream
1/4 cuptoasted sliced almonds

Saved

Steps

30 mins

1

tip: to toast almonds spread in a shallow baking pan bake at 350 until lightly browned stiring once or twice 8 to 10 minutes
2

place melon balls in a bowl: drizzle with a mixture of lime or lemon juice and honey. mix lightly cover. refrigerate 2 to 4 hours.
3

drain raspberries, reserving Juice. in small saucepan add sugar, juice, cornstarch and about half the berries. bring to boiling, stirring. cook until thickened. strain to remove seeds. to strained sauce add kirsch and reserved berries. cool to room temperature
4

divide melon balls evenly into Sundae dishes. top each serving with a scoop of ice cream. drizzle with raspberry sauce . top with a dollop of whipped cream. then sprinkle each Sundae with 1tbsp. of the almonds. serve immediately.