2000s Recipes + Menus

Frozen Watermelon-Lime Bars

  • Active time:20 min
  • Start to finish:4 hr
August 2008
The combination of condensed milk and lime gives this dessert a bit of tropical flair.

For Watermelon Sorbet

  • 1 (2 1/2-lb) piece of watermelon
  • 1/2 cup sugar
  • 2 tablespoons fresh lime juice
  • 1 tablespoon tequila

For Lime Semifreddo

  • 1 (14-oz) can sweetened condensed milk
  • 1 teaspoon grated lime zest
  • 1/2 cup fresh lime juice
  • 1/2 cup chilled heavy cream
  • Equipment:

    an ice cream maker

Make watermelon sorbet:

  • Line a 9-inch square baking pan (2 inches deep) with plastic wrap or parchment paper, leaving a 2-inch overhang. Put lined pan in freezer.
  • Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
  • Add sugar, juice, and tequila to purée and blend 30 seconds.
  • Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.

Make lime semifreddo:

  • Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
  • Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
  • To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.
Cooks’ note: Dessert can be frozen (covered once completely frozen) up to 3 days. Cut into bars just before serving.
Subscribe to Gourmet