Melon Balls and Cherries in Kirsch
My recipe featured in Southern Living


4 c. honeydew melon balls (l large honeydew)
3 1/2 c. cantaloupe balls (1 large cantaloupe)
2 c. fresh cherries, pitted (3/4 pound)
1/2 c. honey
1 1/2 tsp. lemon juice
1/4 c. kirsch, divided
3/4 c. sour cream

Combine first three ingredients in a large bowl.
Combine honey, lemon juice, and 1 1/2 tsp. kirsch;
pour over melon ball mixture, stirring well.
Chill 2 hours, stirring occasionally.

Combine sour cream and remaining kirsh.
Serve fruit with a slotted spoon and sour cream dressing.
Yield: 8-10 servings.