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Clean recipe · cooking.nytimes.com

Gelo di Melone (Sicilian Watermelon Pudding)

Adapted from a recipe by Fabrizia Lanza, this is a traditional Sicilian recipe for a refreshing chilled watermelon dessert, probably originally derived from an Arabic sweet. As there are similar Indian and Persian watermelon confections, it seems a natural finish to this meal. In Sicily, it is typically perfumed with jasmine blossoms. A drop or two of fragrant rose water would be a welcome addition. David Tanis

Original recipe: cooking.nytimes.com

Yield:
6 servings
Prep:
10 min
Cook:
4 hr 15 min
Total:
4 hr 25 min
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Ingredients

  1. 6 packed cups seedless watermelon cubes (precut is fine)
  2. ½ cup/100 grams sugar, more to taste
  3. 2 tablespoons lemon juice (from 1 lemon)
  4. ½ cup/75 grams cornstarch
  5. ¼ cup/32 grams chopped pistachios
  6. Mint leaves and jasmine or other fragrant blossoms, for garnish (optional)

Instructions

  1. Blend the watermelon in a blender or food processor and strain through a fine-mesh sieve. You should have about 4 cups juice.
  2. Put juices in a saucepan, and add sugar, lemon and cornstarch. Whisk well to incorporate. Set pan over medium-high heat and bring to a simmer, whisking constantly. Cook for 2 to 3 minutes as mixture thickens to a pudding-like consistency.
  3. Transfer cooked mixture to individual dessert glasses or bowls, or pour into a low serving bowl or glass pie pan. Refrigerate, covered, for 4 hours. Before serving, garnish with chopped pistachios and mint or blossoms, if using.