Frozen Watermelon Basil-Lime Bars
Concept and Semifreddo layer adapted fromGourmetWatermelon Sorbet layer a 17 and Baking originalMakes a 9”x9” pan
1 1/2 pounds (24 oz) seedless watermelon, rinds removed1/2 cup sugar1 tablespoon Grand Marnier (or tequila, rum, etc) (optional) Juice of a small lemon
One (14 oz) can sweetened condensed milk3 tablespoons finely chopped fresh basilZest of a small lime Juice of two small limes1/2 cup heavy whipping cream, chilledLine the bottom and sides of a 9”x9” pan with plastic wrap so that there is someoverhang on all four sides.
(I used aluminum foil, but I wouldn’t recommend it. It flaked later on when I cut the bars.)
Place the lined pan in the freezer while makingthe watermelon sorbet. To make the sorbet, blend the watermelon in a blender or food processor untilsmooth. Add the sugar, Grand Marnier, and lemon juice and blend until verysmooth. Chill the mixture in the freezer for 30 minutes or until very cold, then churnin an ice cream maker. Spread the churned sorbet in the prepared pan and freezeat least 2 hours, or until the sorbet has hardened. To make the semifreddo, heat the sweetened condensed milk with the basil in asmall saucepan over medium heat until it steams. Remove from heat and let cool toroom temperature. When cool, whisk in the zest and lime juice until smooth. Inanother bowl, whisk the whipping cream until it just reaches stiff peaks. Fold it intothe sweetened condensed milk gently with a rubber spatula.Smooth over the watermelon sorbet in the 9”x9” pan and freeze until solid,preferably overnight. I also recommend putting plates in the freezer at this point sowhen you’re ready to serve the bars, you can use chilled plates and the bars won’tmelt as quickly.
17 and Baking |