Watermelon gelo


Called "gelu di muluna", the watermelon gelo dates back to the Arab domination in Sicily. In Palermo, this delicious sweet flavored with jasmine is traditionally served for the Feast of Saint Rosalie and Assumption day (on 15th August.)

  • Sicilian sweets
  • watermelon
  • melon from Sicily
  • watermelon gelo





• 1 l  watermelon juice (obtained from 1 kg of watermelon)

• 100-200 g sugar (depending on the natural sweetness of the juice)

• 50 g chocolate drops

• 50 g chopped pistachios

• 50 g candied pumpkin (optional)

• a pinch of cinnamon powder

• 90 g starch or potato starch

• 8 jasmine flowers


1. Cut the watermelon into cubes and mash it, filtering it until only the juice is obtained.

2. Filter the juice to remove the seeds and pour it little by little into a pot, mixing it with the sifted starch.

3. Add the sugar and jasmine flowers, and mix with a wooden spoon.

4. Pour everything into a pot and put it on low heat.

5. Mix continuously for about 10 minutes, until it thickens.

6. Once the boil is reached, wait for another 3 minutes, continuing to stir, and turn off the heat.

7. Remove the jasmine flowers and turn off the heat. Put the gelo to cool in a mold.

8.Add the chocolate drops and the candied pumpkin.

9. Refrigerate for at least 6 hours.

10. Before serving, garnish with a sprinkling of cinnamon, a few more drops of chocolate and the pistachio grains.