Nonna Nico’s Sicilian Jasmine-Infused Watermelon Jelly

Gelo di mellone

Preparation info
  • Feeds


    • Difficulty


Appears in
Grand Dishes: Time-perfected recipes and stories from grandmothers of the world

By Iska Lupton and Anastasia Miari

Published 2021

  • About


  • 1 2½-3 kg (5½-6½ lb) watermelon, flesh deseeded and roughly chopped
  • 1 ha


  1. Push your chopped watermelon flesh through a fine-mesh sieve or whizz in a blender until smooth and measure out 1l (4 cups) of juice. If you have extra, save it, chill it and serve with mint for a refreshing drink.
  2. Put the juice in a large bowl with the jasmine flowers and let steep for a few hours, then remove and discard the flowers.
  3. Pour the juice