Il gelo di anguria, Also known as melon frost in Palermo, it is a variant of the traditional lemon gelo, a fresh and light dessert typical of the summer season. This Sicilian dessert is prepared using watermelon juice, sugar and corn starch, and represents a particularly appreciated delight during the celebrations dedicated to the patron saint of the city of Palermo, Santa Rosalia. The recipe for melon frost.
Melon Frost Recipe
The ingredients:
- 1 kg of watermelon juice (2,5 kg of watermelon)
- 90/100 g of sugar
- 90 g of corn starch
- a few jasmine flowers or cinnamon (optional)
- jasmine, pistachio and/or dark chocolate chips to decorate (optional)
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Cut the watermelon into pieces and place the food mill over a large bowl. Put watermelon in small quantities.
Filter the pulp through a sieve to remove any seeds.
Pour some juice into a bowl with the corn starch and mix well with a whisk.
Transfer the remaining watermelon juice to a saucepan and add the sugar. Stir to dissolve it, add the cinnamon or jasmine flowers to infuse for at least an hour (remember to remove the jasmine flowers).
Add the mixture previously prepared with juice and starch and turn on the heat (low) until it thickens.
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Cook over low heat until the mixture thickens and takes on a custard/pudding-like consistency.
Remove the saucepan from the heat.
Pour the mixture into individual molds or a large mold and once cooled, transfer to the refrigerator and leave to rest for at least 4 hours, or until the frost has completely solidified.
If you wish, you can decorate the melon frost with dark chocolate chips or something else before serving.
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