Watermelon jellies

Watermelon jellies

By
From
Sicily
Makes
4 small tea glasses

In the height of summer the watermelons are incredible, strongly flavoured and naturally sweet, so only make this when you have good ingredients. This is a delicate and light dessert which dates back to the time of the island’s Arab conquerors. It is traditionally decorated with nuts, chopped chocolate and fragrant white jasmine flowers.

Ingredients

Quantity Ingredient
30g cornflour
500ml watermelon juice, passed through a sieve
1 teaspoon ground cinnamon
25g caster sugar
1-2 tablespoons rosewater, to taste (optional)
chopped pistachios, to serve
chocolate and jasmine flowers, coarsely grated, to serve

Method

  1. Mix the cornflour together with a little of the watermelon juice in a bowl – if it becomes lumpy simply push it through a fine sieve with a spoon. Add this to the rest of the juice, with the cinnamon, sugar and rosewater (if using) in a saucepan and place over a gentle heat. Stir continuously and cook until thickened, then pour into glasses and chill until set. Serve with a sprinkling of pistachios, chocolate and jasmine flowers.
Tags:
Italy
Italian
Sicily
Sicilian
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