Cantaloupe and Raspberries

1. Whirl enough raspberries in a blender to make ½ cup puree.
2. (Cover and chill remaining berries.
3. ) Force puree through a wire strainer to remove seeds, if desired.
4. Place puree in a bowl and blend in sugar and cream sherry.
5. Halve cantaloupe, scoop out seeds, and remove fruit.
6. Discard shell; cut fruit into bite-size pieces.
7. Mixi cantaloupe into puree.
8. To serve, spoon puree mixture into sherbet glasses or bowls.
9. Top with remaining berries.