Tropical watermelon sorbet with a creamy lime semifreddo is a 2 layered frozen dessert, w/ lots of FLAVOR! A PERFECT dessert on a hot summer night!
Make the watermelon sorbet first: Combine the chilled watermelon pieces, pineapple juice, ginger ale, lime juice, and grenadine syrup in a blender (may have to work in batches). Blend until smooth. Pour mixture into an ice cream maker; freeze, according to your manufacturer's instructions. (between 25 and 30 minutes). I spooned the frozen sorbet out of the ice cream machine into a round 9 inch cake pan. Spread the sorbet out to level it out. Cover, and freeze until solid. (I froze mine for several hours before adding the semifreddo to the top of it.
Make the Lime Semifreddo (after the sorbet has frozen for several hours): In a medium bowl, whisk the sweetened condensed milk, lime juice and finely grated lime zest until mixture is smooth. Set bowl aside.
While the syrup is boiling, beat the room temperature egg whites and salt with an electric mixer (with a whisk attachment) on medium speed for about a minute. Increase mixer speed to medium-high; whisk the egg whites until soft peaks form (about 2-3 minutes). When the egg whites are at soft peak stage (and with mixer running at medium-high speed), SLOWLY drizzle the corn syrup mixture to the egg whites. Continue mixing for about 7 minutes more. When ready, the outside of the mixing bowl should be cool to the touch, and the egg whites will be thick and glossy looking. Mix about 1/3 of the meringue mixture (with electric beaters) into the bowl of reserved lime mixture. FOLD IN THE REMAINING MERINGUE, with a rubber spatula until well blended.
***Please note that the long prep time for this recipe really is how long the dessert will be frozen. Most of this is inactive prep time. The sorbet only takes a few minutes to prepare; the lime semifreddo can be made in about half an hour.
Tropical Watermelon Sorbet With Lime Semifreddo https://www.thegratefulgirlcooks.com/watermelon-sorbet-lime-semifreddo/