Looking for an authentic Italian, easy summer dessert recipe with few ingredients? Sicilian Watermelon Jelly (Gelo di Anguria) is the answer for you! Refreshing, quick to prepare and always a crowd-pleaser!
You think Sicilian 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 Melone. Unlike other Sicilian favorites like Arancini, I have ONLY seen this dessert in Sicily. The chocolate chips on top is supposed to signify the seeds in the watermelon. (I know, those are BIG seeds?!) Why pistachios? Well, the island of Sicily has got the best pistachios, specifically in the town of Bronte.
I have seen some Gelo di Anguria where they have chopped pistachios and/or grated chocolate on top. But mostly, I’ve seen them with whole pistachios and chocolate chips for garnish.
HOW TO MAKE SICILIAN WATERMELON JELLY (GELO DI ANGURIA)
DO I REALLY NEED TO USE A BLENDER?
Nah, you can totally make this watermelon recipe WITHOUT a blender. Just smash the watermelon cubes with a fork and you can (sort of) squeeze them even more when you’re straining them. I have tried doing it that way before and I was happy with the result.
IS IT A DESSERT FOR A CROWD?
Absolutely. Instead of using glasses or ramekins, you can pour the watermelon jelly into small molds – like a single-serving, palate cleanser dessert. 🙂
CAN I SUBSTITUTE GELATIN FOR CORN STARCH?
I suppose you can. But I have not tried it myself. I opted to stick to the authentic way that Sicilians prepare this watermelon recipe.
IS IT REALLY JUST A SUMMER DESSERT?
You can, of course, prepare it the rest of the year. But since the watermelon is the center of this dessert, the sweeter the watermelon, the better the finished product is. Natural fruit sweetness tastes way better than adding tons of sugar.
HOW TO SERVE WATERMELON JELLY (GELO DI MELONE)
Hmmm… personal preference – I always have a glass of chilled white wine or bubbly with it.
Trust me on this one, watermelon jelly is great as dessert or snack (especially when it’s sweltering hot) and the best part, kids would LOVE it too!
For other traditional Italian desserts for summer, check out these posts:
IF YOU WANT MORE DESSERT IDEAS, THEN CHECK OUT MY DESSERTS COLLECTION!
VIDEO ON HOW TO MAKE SICILIAN WATERMELON JELLY (GELO DI ANGURIA)
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Sicilian Watermelon Jelly (Gelo di Anguria)
- 2 cups watermelon juice, strained (about 4 cups of cubed watermelon)
- 1/4 to 1/3 cup sugar
- 1/3 cup corn starch
- pinch cinnamon
- 1 tbsp semi-sweet chocolate chips (for garnish)
- 1 tbsp whole pistachios (for garnish)
- Using a blender, juice the watermelon. Strain watermelon juice.
- Add ¼ cup sugar. Mix until sugar has completely dissolved. Taste and if desired, add the rest of the sugar. Dissolve.
- Add cinnamon and cornstarch. Mix to combine and dissolve corn starch.
- Place small to medium-sized sauce pan on medium heat. Pour watermelon juice on sauce pan.
- Bring to a boil.
- Use a whisk to mix the watermelon mixture until the texture has thickened.
- Take sauce pan off the heat and pour watermelon jelly on serving cups (or ramekins, if desired).
- Set aside until the jelly has completely cooled. Cover each cup/ramekin with plastic wrap and place in the refrigerator to chill – for at least 3 hours.
- When ready to serve, place some pistachios and chocolate chips on top. Enjoy!