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Frozen Watermelon-Lime Bars

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Frozen Watermelon-Lime Bars

Frozen Watermelon-Lime Bars

amanda

Equipment

  • - Mixer Blender or Food Processor (for pureeing watermelon)

  • - Freezer Bags (for freezing portions of the mixture)

  • - Ice Cream Scoop or Lollipop Molds (to shape and portion the bars)

  • - Silicone Baking Mat (optional, for easy removal from molds if used in a baked form)

  • - Spatula or Palette Knife (for transferring and smoothing mixture)

  • - Measuring Cups & Spoons (for precise ingredient measurements)

  • - Cutting Board (to prep watermelon chunks, if needed for initial steps before freezing)

  • - Zip-lock Bags (optional, similar to freezer bags but with a sealable lid)

  • - Measuring Spoons & Cups Set (for easier ingredient measuring during preparation)

Ingredients

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

  • 1/2 cup sugar

  • 2 tablespoons fresh lime juice

  • 1 tablespoon tequila

  • 1 (14-ounce) can sweetened condensed milk

  • 1 teaspoon grated lime zest

  • 1/2 cup fresh lime juice

  • 1/2 cup chilled heavy cream

  • An ice cream maker

Instructions

1

Instruction 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.
2

Instruction 2

Coarsely chop watermelon flesh (leave seeds in), then purée enough to yield 2 1/2 cups in a blender.
3

Instruction 3

Add sugar, juice, and tequila to purée and blend 30 seconds.
4

Instruction 4

Freeze sorbet in ice cream maker. Transfer to lined baking pan, smoothing top. Put in freezer to harden, at least 1 hour.
5

Instruction 5

Whisk together condensed milk, zest, and juice. Beat cream until it just holds stiff peaks, then gently fold into condensed-milk mixture.
6

Instruction 6

Spread over sorbet, smoothing top. Freeze until solid, at least 2 hours.
7

Instruction 7

To serve, lift dessert from pan using plastic wrap. Cut into 12 bars and serve on chilled plates.
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