Sicilian-style watermelon gelo or mellone gelo is a dessert at the end of a meal that certainly cannot be missed in summer: a triumph of freshness and goodness!
To take advantage of the abundance of watermelons we advise you to prepare a fantastic Sicilian watermelon frost. In fact, in summer, you certainly cannot ignore watermelon, the most thirst – quenching fruit there is (in addition to the fact that it is also rich in fiber)! In Sicily, then preparing the watermelon frost, a kind of sweet watermelon jelly, is a tradition that has its roots far back in time.
Also known as gelo di mellone, it is a quick and easy dessert to make, because it requires a very short cooking and a handful of ingredients. Let’s see together the recipe for watermelon frost!
Preparation of watermelon frost
- First, carefully pit the watermelon, making sure there are no seeds.
- Place the chopped watermelon (must be ripe and sweet) in a mixer and shake it. Pass the fruit puree obtained through the meshes of a colander, so that only the juice can be obtained.
- In a saucepan, mix the cornstarch with the granulated sugar. Gradually pour the filtered watermelon juice into this mixture.
- Let it thicken over low heat, then pour into single-portion molds, such as silicone. Let it cool first at room temperature and then in the fridge, preferably for half a day.
- Turn the ice over and decorate, if you like, with chocolate chips and grains.
Try many other recipes with watermelon !
Frost of mellone: history of dessert
As we have anticipated, the gelu di muluni was born in Sicily where it is traditionally prepared on the day of August 15th . The word mellone derives from the Italianization of muluni , watermelon in Sicilian dialect.
Like so many other traditional recipes, it has many variations. In fact, you can decorate the watermelon frost with hazelnuts, dark chocolate , pistachios and everything you like best, for a presentation in style.
This fresh and light dessert can be kept for a maximum of 1-2 days in the refrigerator, well covered by the cling film. We do not recommend freezing in the freezer so as not to alter its consistency.