2000s Recipes + Menus
Frozen Watermelon-Lime Bars
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
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Equipment:
an ice cream maker
Make watermelon sorbet:
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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.
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Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
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Add sugar, juice, and tequila to purée and blend 30 seconds.
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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:
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Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
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Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
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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.
- Keywords
- ian knauer,
- dessert,
- fruit,
- summer,
- watermelon
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