For the sorbet
1 cup of sugar
3 1/2 cups of watermelon puree passed through a blender
Grated rind from 1 lime
1 tablespoon of lime juice
For the crust
1/3 cup of butter
1/4 cup of sugar
1 cup of all-purpose flour
For the sorbet
1 cup of sugar
3 1/2 cups of watermelon puree passed through a blender
Grated rind from 1 lime
1 tablespoon of lime juice
For the crust
1/3 cup of butter
1/4 cup of sugar
1 cup of all-purpose flour
Mix the sugar with 1/2 cup of water
Bring to a medium heat and cook until it forms a thick syrup or reduces to 1/2 cup
Add the watermelon puree, lime rind, and lime juice
Place in a refrigerator and freeze until set
Prepare the crust: mix the butter with sugar and flour
Add 2 tablespoons of water and knead until a homogeneous mass is formed
Roll out the crust very thinly on a surface dusted with flour
Cut into squares of 3.5 inches
Place each piece of crust on the bottom of a 7 cm diameter muffin tin with the opening facing down
Place in an oven preheated to 400°F (200°C) for about 35 minutes or until golden brown
Remove from the oven and unmold
Let cool
About 30 minutes before serving, remove the sorbet from the freezer
When it starts to thaw, beat in a processor or blender until creamy
Place in the prepared muffin tins and serve immediately
