We call it Gelu i muluni, and it is a traditional, Sicilian summer dessert.

Gelu the muluni – watermelon jelly its most traditional capacity, offered in a ceramic bowl and fragranced with a freshly-picked jasmine flower and a dusting of cinnamon powder, it is one of the most greatly loved symbols of Sicilian hospitality.  On sultry summer evenings, guests would be entertained in the terraces and balconies and offered this much looked-forward-to, refreshing dessert. Now that watermelon juice can be frozen, u gelu i muluni is available all year round.

Ingredients for 4 people:

  • 500 g of ripe sweet watermelon
  • 40 g of cornflour
  • 100 g of sugar
  • jasmine flowers
  • 2 cm of cinnamon stick
  • dark chocolate
  • unsalted pistachios

Method: Sieve the watermelon pulp then carefully mix in the cornflour (cold), making sure that there are no lumps. Place on a very low heat and allow to cook. As soon as it begins to bubble add the cinnamon and turn off the heat after about five minutes. Sprinkle the bowls with a little of the water in which the jasmine flower has been left overnight and pour in the mixture. Garnish with a few small dark chocolate flakes and chill in the refrigerator. Place a freshly-picked jasmine flower at the centre of each bowl as a final touch.