Fruit Salad: Melon with Raspberries

Cut the melon in half, remove the seeds with a spoon, remove the flesh with a ball piercer or cut into small cubes. Gently mix the raspberries, sugar, melon flesh, liqueur in a baking dish and put in the refrigerator for one to 120 minutes, infuse, then bring to the table in the hollowed melon.

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