Gelo di Melone (Sicilian Watermelon Pudding)
Updated Sept. 2, 2025
- Total Time
- 25 minutes, plus chilling time
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes, plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
- 6packed cups seedless watermelon cubes (precut is fine)
- ½cup/100 grams sugar, more to taste
- 2tablespoons lemon juice (from 1 lemon)
- ½cup/75 grams cornstarch
- ¼cup/32 grams chopped pistachios
- Mint leaves and jasmine or other fragrant blossoms, for garnish (optional)
Nutritional analysis per serving (8 servings)
144 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 2 grams protein; 4 milligrams sodium
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
- 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.
- 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.
- 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.
Private Notes
Comments
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).
@Ricardo 1¼ kilo or 1,250 grams or 2.75 pounds approx.
@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.
I’ve made this twice. First time following the recipe. Prepping the watermelon was a lot of work. Second time, I used Simply Watermelon juice from Walmart Canada. As it had sugar and lemon juice, I used the juice and cornstarch only. A wonderful dessert both times.
Well, I either messed it up or it's not great. Followed the recipe exactly. After four hours in the fridge, it had the consistency of congealed pork fat. Slight sweet-vegetal flavor. More like a loose sweetened 1960's tomato aspic than a nice firm fruit pudding. Not terrible, but not worth trying again. Maybe a top layer of cream or whipped cream would pull it back. I still have three servings left. May try to rescue it. Otherwise, I can happily snack on the pistachios.
I used potato starch instead of corn starch cause that's what I had at hand (1:1). I used an entire small watermelon like those that you get in a 2-pack at Costco. I didn't sieve, mea culpa...my focus was on the four cups for the recipe... really refreshing & certainly not too sweet. Easy, peasy; thanks for the recipe & right in time for watermelon season as we head towards the dreaded winter solstice.