1Cut melon lengthwise in half; remove seeds. Cut melon into 1/4-inch slices; cut away rind. Cut slices in half.
2For each serving, arrange 5 half-slices melon in fan shape on serving plate. Place 1 scoop sherbet at base of slices. Sprinkle with 1/4 cup raspberries. Drizzle with 1 tablespoon liqueur.