Description Edit

Yield: 8 serving

Ingredients Edit

Strawberry cream sauce Edit

Directions Edit

  1. In small saucepan, stir sugar and water over medium heat to dissolve sugar.
  2. Bring to boiling; reduce heat and simmer 5 minutes.
  3. Cool to room temperature.
  4. Stem 1 basket of the strawberries and puree in container of electric blender with the cantaloupe cubes, lemon juice and crème de cassis.
  5. Stir in cooled sugar mixture.
  6. Pour into shallow bowl and freeze until mixture is firm about 1 inch around edge.
  7. Break up with spoon and beat until almost smooth.
  8. Cover and freeze several hours until firm.
  9. To serve, set aside strawberry cantaloupe ice at room temperature 20 minutes.
  10. Spoon 2 tablespoons strawberry cream sauce each into 8 shallow serving dishes.
  11. Top with balls, small scoops of strawberry cantaloupe ice and the remaining strawberries, dividing equally.
  12. Garnish with mint sprigs.

Strawberry cream sauce Edit

  1. Stem strawberries and purée in container of electric blender.
  2. Stir in whipping cream and powdered sugar.

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