1 cantaloupe (about 2 lbs.) or other melon
1/2 lb. fresh blackberries, or other berries
3 tbsp. fruit liqueur (Chambord, Creme de Cassis, or Cherry Heering)
4 fresh mint sprigs

1. Cut cantaloupe in half and remove seeds with spoon. With melon baller, cut flesh into balls.

2. In colander, rinse blackberries under cold running water and drain. Gently pat dry with paper towels.

3. Place melon balls and berries in large bowl. Sprinkle fruit with liqueur and toss. Cover and refrigerate 1 hour.

4. Divide fruit among 4 sherbet glasses and garnish each serving with mint sprig.