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

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.

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

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.