Frozen Watermelon-Lime Bars
From mountainmama 15 years agoIngredients
- For watermelon Sorbet: shopping list
- 1 (2 1/2-pounds) piece of watermelon shopping list
- 1/2 cup sugar shopping list
- 2 tablespoons fresh lime juice shopping list
- 1 tablespoon tequila shopping list
- For Lime Semifreddo: shopping list
- 1 (14-ounce) can sweetened condensed milk shopping list
- 1 teaspoon grated lime zest shopping list
- 1/2 cup fresh lime juice shopping list
- 1/2 cup chilled heavy cream shopping list
How to make it
- 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.
- NOTES: Dessert can be frozen (covered once completely frozen) up to 3 days. Cut into bars just before serving.
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