Sicilian Lemon Gel

Traditional and Bimby Recipe

It’s a fresh, delicate, and light spoon dessert that accompanies a fish-based meal, but is also served as a light snack.

In a land rich in excellent lemon cultivation like Sicily, lemon gel, like orange gel and watermelon gel, is a must-have for summer desserts.

Below you will also find indications to make it low glycemic index.

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Ingredients

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Sicilian Lemon Gel

Tools

What we need to make

Sicilian Lemon Gel

The first thing to do is to squeeze the lemons and strain the juice well, then..
In a pot, put the starch and sugar or sweetener, and mix them well.
At this point, add the juice to the water and pour them gradually into the pot, mixing them with the powders.
Place the pot on the stove over moderate heat and stir carefully. When the lemon gel reaches the boiling point and has a viscous consistency, remove it from the heat and let it cool in some cups or molds.
Once it has become lukewarm, transfer the lemon gel to the refrigerator for the time necessary for it to take on the consistency of a pudding, it will take about 3 hours.
Serve cold accompanied by fruit or mint to taste. Sicilian Lemon Gel is ready.
Put the sugar/sweetener and cornstarch in the bowl, pulverize: 30 sec./speed 10.
Squeeze the lemon juice and strain it with a fine mesh strainer.
Add the strained juice and water to the bowl, cook: 8 min./194°F/speed 4
Transfer the mixture into prepared molds and let cool slightly before storing in the refrigerator for at least 3 hours.
Sicilian Lemon Gel is ready, serve cold accompanied by fruit or mint to taste.

Sicilian Lemon Gel can be stored in the fridge for up to 3 days.

With the same recipe, you can make orange, mandarin, melon, or even watermelon gel, but you must halve the amount of sugar or sweetener.

Sicilian Lemon Gel