Gelo di Mellone -
Member recipe

Gelo di Mellone -

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Serves 6

This is a typical Sicilian summer dessert from Palermo. In the local dialect Mellone is Anguria in Italian, which means Watermelon. Once it was considered a humble dessert but now it has become part of typical Sicilian dessert recipes ironically the reserve of the rich. Although its preparation is very easy it creates a really beautiful cromatic effect. It's served in cups chilled for a couple of hours at least or perfect for filling a baked tart case.

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  • 1 kg watermelon, peeled
  • 100g sugar
  • 80g cornstarch
  • Jasmine flowers
  • To decorate:
  • chopped pistachios
  • cinnamon powder
  • chocolate shavings
  • some jasmine flowers


    1. Infuse the jasmine flowers in a pot with a bit of water. Heat for a few minutes and then leave to infuse until cold.
    2. Put the seedless watermelon in a mixer with sugar, cornstarch and mix.
    3. Pour the mixture in a pan and reheat until it reaches boiling point. Then let it boil for three minutes. Add the jasmine water.
    4. Chill for a couple of hours and serve it in cups or you can use to fill a baked tart case.
    5. Finish off with chopped pistachios, cinnamon powder, chocolate shavings and some jasmine flowers.

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