Lime semifreddo and cranberry sorbet

We had some friends over for dinner last night and I wanted to make something easy and non-baked. I looked around, and remembered this recipe I had bookmarked a while ago. Semifreddos are easy, and the lime portion of this only has three ingredients, a lime, a can of condensed milk, and heavy cream. It's dreamy. With that few ingredients, and how easy it was to stir together, I will be making this so often. The sorbet on the bottom was great, tart, and went so well with the smooth, dreamy semifreddo. I don't have an ice cream maker, so I made the sorbet with the freeze-and-stir method. It wasn't too icey, which I was nervous about. Plus, it makes a good breakfast.

Cranberry sorbet

Loosely based on Elise's recipe

12 oz cranberries (fresh or frozen)

1 1/4 c sugar

1 1/2 c cranberry or pomegranite juice

1 c water

a pinch of salt

2 T rum or tequila

Heat the cranberries, sugar, juice, water and salt in a medium saucepan. Bring to a simmer, cook 15 minutes, and then strain. Stir in the tequila, pour juice mixture into an 8x8 pan, and carefully set in the freezer. Stir every 30 or 45 minutes, as you remember, until pretty well frozen.

Lime semifreddo

From Gourmet, Aug 2008

1/2 c heavy cream

1 (14 oz) can of condensed milk

1/2 c lime juice

1 T finely chopped lime zest

Whip the cream until it holds stiff peaks. Whisk together the condensed milk, lime juice, and zest, then fold in the whipped cream. Spread mixture over the cranberry sorbet, and freeze for about 2 hours, or until set. Cut into slices to serve.