Gelo di Melone (Sicilian Watermelon Pudding)

Recipe from Fabrizia Lanza

Adapted by David Tanis

Updated September 1, 2025

  • David Malosh for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
25 minutes, plus chilling time
Prep Time
10 minutes
Cook Time
15 minutes, plus chilling time
Rating
4(62)
Comments
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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

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Ingredients

Yield:6 to 8 servings

  • 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)

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

31 grams carbs; 144 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 1 gram fiber; 4 milligrams sodium; 2 grams protein; 20 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 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.

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Ratings

4 out of 5
62 user ratings
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Comments

ZB

Sugar doesn’t just provide sweetness to most desserts, it also provide tenderness, especially when something is thickened (like this recipe), baked (like a cake) or frozen (like ice cream).

JMBY

@Marti sugar professional pastry chef here: the sugar is, indeed, necessary, to counteract the acid in the necessary lemon juice, to help with thickening and gelling, and yes, even a watermelon will need sweetening, especially after “juicing.” Anyone who cuts the sugar in a recipe because they think there’s “too much” or it’s unnecessary risks adversely affecting the quality, texture, moistness, tenderness, and other chemical reactions in the formula.

martine

@Ricardo 1¼ kilo or 1,250 grams or 2.75 pounds approx.

Humanist

Delicious — tasted like good watermelon with the flavor a little amped up - and very pretty. I found this thickened very quickly (whisking constantly probably distracted me from noticing exactly when it reached the simmer) and next time I would aim for a softer texture. In addition to the pistachios, I garnished with chopped cherries and some sprigs of mint — the mint really added something, so next time will add more and julienne the leaves.

Tad

A wonderful recipe for an unexpected summer dessert, and dead easy, especially using cubed watermelon from the produce section. I’ve made this a few times now, and agree with others that the level of sugar should depend on the sweetness of your watermelon, so taste it and definitely add more sugar if your fruit isn’t super-sweet. Maybe it’s my stove, but I consistently need more than 2-3 minutes for the mixture to thicken when cooking, more like 7 minutes. (It’s kinda fun when it happens, because within several seconds the mixture moves from a loose liquid to something velvety.) David’s note about a few drops of rosewater is spot on, but err on the side of caution. I was a little too liberal with the rosewater on my first try, and ended up with something that was more of a rose dessert than a watermelon dessert.

anna

This recipe turned out pretty well after a couple of modifications. 1) The amount of sugar in the recipe is the minimum required, ie if your watermelon is insanely sweet. So, be prepared to add up to 50% more sugar. 2) Add a pinch or two of salt. It elevates the sweet flavor. 3) I must have used 50-60g of cornstarch since mine didn't dissolve completely (my fault). 4) I added 3T of cold butter at the end (like you would add in a lemon curd). Consistency is that of a curd as well.

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Credits

Adapted from Fabrizia Lanza

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