Description
Sicilian Watermelon Pudding, traditionally known as Gelo di Melone, is a silky chilled dessert made with fresh watermelon juice, sugar, and starch.
Ingredients
Scale
- 1 liter fresh watermelon juice (from a ripe watermelon)
- 80–100 g granulated sugar (adjust to taste)
- 80 g cornstarch
Traditional Flavorings
- 1 teaspoon ground cinnamon
- 1–2 teaspoons jasmine water (or a few jasmine flowers, optional but authentic)
Garnishes
- 2–3 tablespoons chopped pistachios
- 2 tablespoons dark chocolate chips (to resemble watermelon seeds)
Optional Additions
- 1 teaspoon vanilla extract
- Candied fruit (small diced pieces)
- Almond slivers
Instructions
1. Preparing the Watermelon Juice
- Cut fresh watermelon into chunks
- Blend until smooth
- Strain through a fine sieve to remove pulp and seeds
2. Mixing the Ingredients
- Combine watermelon juice with sugar
- Dissolve cornstarch in a small portion of the juice
- Mix thoroughly to avoid lumps
3. Cooking the Mixture
- Heat over medium heat
- Stir continuously until thickened
- Add cinnamon or jasmine water during cooking
4. Setting the Pudding
- Pour into molds or bowls
- Allow to cool at room temperature
- Refrigerate for at least 4 hours
5. Garnishing and Serving
- Top with pistachios and chocolate chips
- Lightly dust with cinnamon
- Serve chilled
Notes
Chill Time
4 hours
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Dessert
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 110 kcal
- Sugar: 21 g
- Sodium: 5 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg