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 pureed (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 puree and stir until evenly coated. Cover and refrigerate for 2 hours to blend flavors.

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