Frozen Watermelon-Lime Bars

1. 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. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

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

7. 7

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

No additional tips available.