Watermelon jelly, known in Sicily as watermelon pudding, is one of the most loved and representative summer desserts of Sicilian tradition. Fresh, light, and naturally sweet, it is made from the simplicity of seasonal fruit and contains neither milk nor eggs. Prepared with watermelon juice (which in Sicily is called melon), sugar, starch, and a pinch of cinnamon, this dessert has the silky texture of a pudding and a bright color that immediately evokes summer.
Perfect to serve well-chilled on the hottest days, watermelon jelly is ideal as a dessert or snack. With few ingredients and a simple preparation, it is a dessert that will conquer everyone!
Here are some more ideas for you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: Summer
- Energy 103.67 (Kcal)
- Carbohydrates 26.73 (g) of which sugars 17.95 (g)
- Proteins 0.56 (g)
- Fat 0.07 (g) of which saturated 0.02 (g)of which unsaturated 0.00 (g)
- Fibers 0.38 (g)
- Sodium 3.99 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/8 cups watermelon (strained juice)
- 1/4 cup sugar
- 5 1/3 tbsps cornstarch
- chocolate chips (as desired, for decoration)
- 1 pinch ground cinnamon (as desired)
To obtain 2 1/8 cups of strained juice, you will need about 28 oz of cleaned watermelon pulp.
Tools
- Pan
- Blender or mixer
- Sieve
- 4 Cups or silicone molds
Preparation
After removing the rind and seeds, cut the watermelon into pieces (1) and blend it with a small mixer or blender.
Strain the obtained puree with a sieve to extract just the juice of the watermelon.
Put the sugar and cornstarch in a non-stick pan. At room temperature, slowly pour in the watermelon juice, stirring with a whisk to dissolve them.
Transfer the pan to the stovetop (2), over low heat, and bring to a boil.
Cook the mixture for 5-6 minutes, until it thickens, always stirring with the whisk or a wooden spoon (3). If desired, add a pinch of cinnamon towards the end of cooking.
Turn off the heat and pour the watermelon jelly into 4 glass cups, or into silicone molds, as I did.
Let it cool at room temperature, then cover with plastic wrap and place the cups in the refrigerator for 3-4 hours.
When ready to serve, decorate with a handful of chocolate chips, or with chopped pistachios. If you used silicone molds, you will first need to invert them onto a plate.
The watermelon jelly is ready, a fresh, light, and delicious dessert, perfect for the entire summer season!
Tips and Notes
If you want to avoid the hassle of removing all the seeds, use Perla Nera watermelon, which is naturally free of the classic black seeds.
You can also make the dessert in a single large mold, like those used for pudding.
You can slightly increase or decrease the amount of sugar, depending on the sweetness of your watermelon.
FAQ (Questions and Answers)
How can I store the watermelon jelly?
The portions can be stored in the refrigerator, covered with plastic wrap, for 2-3 days.
How can I prevent lumps from forming?
You should mix the cornstarch (along with the sugar) into the watermelon juice cold, so no lumps will form.
