Melon Sorbet with Lime Cream

Ingredients

• 100 g sugar
• 500 g watermelon flesh
• 2 tbsp lemon juice
• 1 tsp tequila
• 400 ml sweetened condensed milk
• 1 lime (juice and zest)
• 100 ml whipping cream
• 1 lime (for garnish)

Instructions

1. 1.

   Boil the sugar with 100 ml water for about 1 minute, then remove from heat and let cool. Cut the watermelon flesh into small cubes and blend in a mixer. Stir in the syrup, lemon juice, and tequila, then pour into a deep baking tray lined with plastic wrap. Freeze for at least 4 hours, stirring vigorously every 30 minutes during the first hour.

2. 2.

   Whisk the condensed milk with an electric whisk until frothy, adding lime juice and zest. Fold in stiffly beaten cream gently. Spread over the frozen melon sorbet and freeze again until firm. Slice the lime into rounds, quarter them, and arrange on top of the melon slices. Dip a knife in warm water and cut about 24 pieces.