Are you looking for an authentic Italian, easy summer dessert recipe with few ingredients? Sicilian Watermelon Jelly (Gelo di Melone) is the answer for you! Refreshing, quick to prepare, and always a crowd-pleaser!
(*This post contains some affiliate links)
You think almond granita is too much work? Give this treat a try, then. You might end up making it until you see the last piece of watermelon during summer.
Some people call this Watermelon Pudding or Gelo di Anguria.
But just to avoid confusion, watermelon in Italian is called cocomero. However, in the northern regions, they call it anguria, while in Sicily, it’s called melone.
Unlike other Sicilian favorites, though (like brioche col tuppo), I have ONLY seen this dessert in Sicily.
The chocolate chips on top represent the watermelon seeds and the pistachios? Well, the island has got the best pistachios, specifically from the town of Bronte.
That’s enough info about this deliciously refreshing summer dessert — better start preparing your ingredients now! 🙂
IF YOU WANT MORE TRADITIONAL ITALIAN DESSERTS FOR SUMMER, THEN YOU WILL LIKE THESE POSTS!
Ingredients
- Watermelon – take the sweetest that you can find!
- Sugar – regular white sugar is excellent for this watermelon jelly recipe.
- Cornstarch – this is what you need to thicken the juice.
- Cinnamon powder – I only use a pinch, but feel free to use more if you prefer.
- Pistachios – you can chop them roughly (like I did) or just use the whole nut.
- Chocolate chips – dark chocolate is traditionally used to represent the watermelon seeds.
Preparation
Start by blending the watermelon (photo 1).
Strain the watermelon juice into a medium saucepan (photo 2).
The strained juice should be two cups in measure.
Add the sugar, cinnamon powder, and cornstarch (photo 3).
Mix until the sugar and cornstarch have entirely dissolved (photo 4).
Place the saucepan over medium heat, cover with a lid and bring to a boil.
Lower the heat into medium and use a whisk to mix the watermelon until it thickens — about five to seven minutes.
Pour the watermelon jelly mixture into the molds (photo 5).
Use an angled spatula (or teaspoon) to even the top of the jelly (photo 6).
Set aside to cool, then place the molds into the refrigerator for at least three hours to chill.
Remove the watermelon jelly from the molds and transfer it to a plate.
Garnish with crushed pistachio and chocolate chips, then serve.
Helpful tips
- You can also use a food processor, a juicer, or a stick blender to puree the watermelon — but don’t forget to strain it after.
- Make sure to taste the watermelon juice before adding the sugar. Since the sweetness of the watermelon will vary, you need to adjust the amount of sugar to add accordingly.
- Ramekins can also be used as molds. Just make sure you cover them tightly before placing them in the refrigerator.
Recipe variation
- Potato starch. It’s an excellent alternative to cornstarch.
- Chocolate shavings. Instead of using chocolate chips, you can use a grater, a peeler, or a knife to create dark chocolate shavings.
- Cinnamon stick. Replace the powder with at least half of the cinnamon stick and remove it when transferring the watermelon jelly into the molds.
- Toasted pistachios. For a slight twist, you can toast the pistachios in the oven or on the stovetop before adding them as garnish.
FAQs
It all depends on the natural sweetness of the watermelon. You can play around with it by tasting the strained juice and deciding if you need to add any sugar (and how much).
I have never tried that because of the quality of watermelon that I can find here in Stockholm.
As long as they’re tightly covered, they’re generally good for 7 to 10 days.
However, bear in mind that the texture (and taste) deteriorates every day, so the sooner you eat them, the better.
Looks easy, right? You bet it is. So, give this watermelon pudding a try this week and let me know! 🙂
Sicilian Watermelon Jelly Recipe (Gelo di Melone)
Equipment
Ingredients
- 2 cups watermelon juice, strained (about 4 cups of cubed watermelon)
- 3 tbsp sugar
- 4 tbsp cornstarch
- pinch cinnamon powder
- 1 tbsp chocolate chips (for serving)
- 1 tbsp pistachios (for serving)
Instructions
- Start by blending the watermelon.
- Strain the watermelon juice into a medium saucepan — you need 2 cups of liquid for this recipe.
- Add the sugar, cinnamon powder, and cornstarch; then mix to dissolve both the sugar and cornstarch.
- Place the saucepan over medium heat, cover with a lid and bring to a boil.
- Lower the heat into medium and use a whisk to mix the watermelon until it thickens. (It typically takes 5 to 7 minutes.)
- Pour the watermelon jelly mixture into the molds.
- Use an angled spatula (or teaspoon) to even the top of the jelly.
- Set aside to cool, then place the molds into the refrigerator for about 3 hours to chill.
- Remove the watermelon jelly from the molds and transfer it to a plate.
- Garnish with crushed pistachio and chocolate chips, then serve.
Notes
- Cook’s Tip #1: You can also use a food processor, a juicer, or a stick blender to puree the watermelon — but don’t forget to strain it after.
- Cook’s Tip #2: Make sure to taste the watermelon juice before adding the sugar. Since the sweetness of the watermelon will vary, you need to adjust the amount of sugar to add accordingly.
- Cook’s Tip #3: Ramekins can also be used as molds. Just make sure you cover them tightly before placing them in the refrigerator.
- Variation #1: Potato starch – it’s an excellent alternative to cornstarch.
- Variation #2: Chocolate shavings – instead of using chocolate chips, you can use a grater, a peeler, or a knife to create dark chocolate shavings.
- Variation #3: Cinnamon stick – replace the powder with at least half of the cinnamon stick and remove it when transferring the watermelon jelly into the molds.
- Variation #4: Toasted pistachios – for a slight twist, you can toast the pistachios in the oven or on the stovetop before adding them as garnish.
Leave a Reply