Melon Sorbet with Lime Cream
Combine sugar with 100 ml (approximately 1/2 cup) of water, bring to a boil and cook for about 1 minute, remove from heat and let cool. Cut watermelon pulp into small cubes and puree in blender. Combine syrup, lemon juice and tequila. Combine with watermelon puree and place into a metal tray. Freeze for 4 hours, stirring every 30 minutes.
Whisk condensed milk with lime juice and zest. Beat cream until stiff and carefully fold into cream. Spread onto frozen melon sorbet and freeze again. Cut lime into quarters and place on melon sorbet. Dip a knife in warm water and cut about 24 pieces. Serve.