Active Time

　　20 min

　　Total Time

　　4 hr

　　The combination of condensed milk and lime gives this dessert a bit of tropical flair.

　　

Ingredients

Makes 6 servings

　　

For Watermelon Sorbet:

1 (2 1/2-pounds) piece of watermelon

　　1/2 cup sugar

　　2 tablespoons fresh lime juice

　　1 tablespoon tequila

　　

For Lime Semifreddo:

1 (14-ounce) 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:

Step 1

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.

　　

Step 2

Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.

　　

Step 3

Add sugar, juice, and tequila to purée and blend 30 seconds.

　　

Step 4

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:

Step 5

Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.

　　

Step 6

Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.

　　

Step 7

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.