Gelo di Melone (Sicilian Watermelon Pudding)
Recipe: https://recipestripper.com/recipes/547683f7-7b49-40e2-9a4f-edd52a96d64f
Original source: https://cooking.nytimes.com/recipes/1027131-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
Yield: 6 to 8 servings
Prep time: PT10M
Cook time: PT4H15M
Total time: PT4H25M

Ingredients
- 6 packed cups seedless watermelon cubes (precut is fine)
- ½ cup/100 grams sugar, more to taste
- 2 tablespoons lemon juice (from 1 lemon)
- ½ cup/75 grams cornstarch
- ¼ cup/32 grams chopped pistachios
- 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.