Serves6
- 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.
