Gelo di Anguria
in Sicilian:
Jelu di Mulúni
Gelo di Anguria is a Sicilian watermelon dessert and a true summer classic. Made with fresh watermelon, this wonderfully light and refreshing dessert is fruity, cool and perfect for warm days.
Gelo di Anguria is pleasantly light and wonderfully refreshing. As with many recipes, there are also different variations, in which the ingredients may vary slightly from one recipe to another. However, the base always consists of fresh watermelon juice, sugar and starch. If desired, these ingredients can be complemented with cinnamon, vanilla or an infusion of fresh jasmine flowers, for example. Grated chocolate is also a popular topping in many recipes. In our recipe for this Sicilian watermelon dessert, we present the basic version made with watermelon juice, starch and sugar. Our only addition to enhance the flavour is a pinch of cinnamon, which we add shortly before the end of the preparation.
Preparing Gelo di Anguria is simple, but during the cooking process it requires your full attention and concentration to achieve the right consistency and make sure nothing sticks to the bottom of the pot and burns. This is also the most challenging part of preparing Gelo di Anguria. After a few hours in the fridge, there is nothing left to do but enjoy!
Watermelons and Gelo di Anguria in Sicily
The fact that watermelons grow so well in Sicily is due not only to the island’s fertile soils, but also to its warm, sunny climate. The intense sunlight allows the watermelons to develop plenty of sugar, resulting in an even more pronounced flavour. The main watermelon harvest season in Sicily runs from June to August. During these months, they are a familiar sight in the island’s markets and kitchens.
This period between June and August also includes the Feast of Saint Rosalia in Palermo. Held every year in mid-July in honour of the city’s patron saint, it is one of Palermo’s most important traditional celebrations. Gelo di Anguria, also known in Palermo as “Gelo di Mellone”, is one of the traditional desserts served during the festivities. The Palermitan name derives from the Sicilian words “muluni” and “mellone” for watermelon – so it does not refer to the honeydew or cantaloupe melon commonly known in Germany.
In many other parts of Sicily, this watermelon dessert is particularly associated with Ferragosto on 15 August and summer family gatherings around the table. In this way, Gelo di Anguria has become a popular Sicilian summer dessert far beyond Palermo.
Gelo di Anguria - eatlovesicily.com
- Prep Time10 min
- Cook Time10 min
- Perform Time3 hr
- Total Time3 hr 20 min
- Yield10-12 portions
- Serving Size10-12 servings
Ingredients
- 2–2.5kg watermelon
- 90g corn starch
- 100g sugar
- Cinnamon, to taste
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Instructions
First, remove the watermelon’s rind and seeds. It is best to purée the flesh first and then strain it through a sieve to obtain 1 litre of juice.
Tip: A very ripe watermelon is best. It is easier to purée and also slightly sweeter.
Next, pour the watermelon juice for our Gelo di Anguria into a large saucepan and gradually stir in the starch. It is important to make sure that no lumps form. This can be avoided by stirring continuously and adding only small amounts of starch to the saucepan at a time.
Afterwards, add the sugar and stir everything well. Bring the mixture to a simmer over low heat, stirring constantly. If you prefer a very delicate and smooth consistency, you can remove the saucepan from the heat as soon as it comes to a boil. For a slightly thicker and firmer version of the watermelon dessert, it is recommended to let the mixture simmer for about another 5 minutes over low heat. Be careful not to let the Gelo di Anguria become too thick while simmering, as the mixture will continue to thicken even after the saucepan has been removed from the heat.
Important: Stirring continuously while heating is essential to prevent the mixture from sticking to and burning on the bottom of the saucepan.
Once the saucepan has been removed from the heat, stir the mixture again and add a pinch of cinnamon. Then leave it to thicken in the saucepan and cool to room temperature. Next, pour the mixture for our Sicilian watermelon dessert into several small moulds or one large mould.
Cookie cutters are also ideal for creating individual portions. Rinse the moulds or cookie cutters with cold water before filling them. This will prevent the Gelo di Anguria from sticking to them later.
Refrigerate the Gelo di Anguria for at least three hours. To serve, turn the Gelo di Anguria out of the moulds or carefully loosen it, arrange on plates and decorate as desired. Buon dessert!
Tip: After the fruity, refreshing Gelo di Anguria, a small Sicilian amaro is a wonderful choice. Its pleasantly bitter, aromatic notes provide a lovely contrast to the sweetness of the dessert and round off the meal perfectly. Discover our selection of Sicilian amari and other specialities in our shop.
