Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: place the cantaloupe in a bowl and add the lemon juice and rind. pour the sugar over the top and let stand overnight. transfer to a large kettle and cook over low heat, stirring frequently, until thick. let cool to room temperature, then stir to keep the fruits evenly distributed. pour in hot sterilized glasses and seal.

Target recipe: in a blender or food processor, whirl raspberries until pureed. pour through a sieve to remove seeds. stir sugar and liqueur (if used) into puree and mix well; cover and chill. halve cantaloupes and remove seeds; peel and cut into thin slices. line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. raspberry sherbet in goblets lined with sliced cantaloupe and topped with melba sauce would make a memorable finale for a menu featuring an egg and cheese dish.