Gelo di anguria

Commonly referred to as “gelo di mellone” by Palermo natives, this sweet is characteristic of the Feast of St. Rosalia, the huge festival held in Sicily’s capital each year, in the month of July, to honour its beloved protectress.


  • about 4 kg watermelon
  • 25 g cornstarch
  • 300 g sugar
  • 150 g slivers or drops of dark chocolate
  • 1 vanilla bean
  • 250 g fresh jasmine
  • 50 g chopped pistachio nuts
  • 50 g candied pumpkin cut into small cubes


Pass the watermelon through a sieve to obtain approximately three litres of liquid. Pour into a large pot and, without heating, dissolve the cornstarch, sugar and water the jasmine was soaked in, making sure that no lumps form. Place over a medium flame and bring to a boil, stirring continuously. Once the liquid thickens remove from the flame, add the candied pumpkin cut into small pieces and the vanilla. Allow to cool for a few minutes, pour the mixture into a large mould (or various small moulds), allow to cool then place in the refrigerator for 4-6 hours. Once the shape is set, garnish with the chopped pistachio nuts and a few jasmine flowers.