Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 121.82 Kcal (510 kJ) | ||
| Calories from fat | 37.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.19g | 6% | |
|---|---|---|---|
| Cholesterol | 15.58mg | 5% | |
| Sodium | 14.79mg | 1% | |
| Potassium | 139.74mg | 3% | |
| Total Carbs | 21.29g | 7% | |
| Sugars | 17.4g | 70% | |
| Protein | 1.46g | 3% | |
| Vitamin C | 14.4mg | 24% | |
| Calcium | 28.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 94.42 Kcal (395 kJ) | ||
| Calories from fat | 29.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 6% | |
|---|---|---|---|
| Cholesterol | 12.08mg | 5% | |
| Sodium | 11.47mg | 1% | |
| Potassium | 108.31mg | 3% | |
| Total Carbs | 16.5g | 7% | |
| Sugars | 13.49g | 70% | |
| Protein | 1.13g | 3% | |
| Vitamin C | 11.1mg | 24% | |
| Calcium | 22.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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