Cantaloupe in Strawberry Puree

1 cup sliced hulled strawberries
3 tablespoons granulated sugar
1/4 cup sweet sherry
1 tablespoon lemon juice
1 large cantaloupe

In a blender or food processor, whirl strawberries until puréed (you should have 1/2 cup puree). Pour into a large bowl; stir in sugar, sherry and lemon juice. Halve cantaloupe; scoop out and discard seeds. Cut off and discard rind; cut fruit into bite-size pieces. Add melon to strawberry purée and stir until evenly coated. Cover and refrigerate for 2 hours to blend flavors.

To serve, spoon fruit and purée equally into 4 large stemmed glasses.

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