Nonna Nico’s Sicilian Jasmine-Infused Watermelon Jelly

Name: Nonna Nico’s Sicilian Jasmine-Infused Watermelon Jelly (Gelo di mellone)
Yield: Feeds 6
Cuisine: Italian
Ingredients: 150-200 g (¾-1 cup) granulated sugar, depending on the sweetness of the watermelon; 1 2½-3 kg (5½-6½ lb) watermelon, flesh deseeded and roughly chopped; 1 handful jasmine flowers, plus some for decoration (optional); 100 g (3½ oz) dark chocolate chips, or shards of finely chopped dark chocolate; 75 g (heaped ½ cup) cornflour

Gelo di mellone

Preparation info

Feeds
6

Difficulty
Easy

Appears in

Grand Dishes

By Iska Lupton

Published 2021

About

Ingredients

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

Europe
Italy
Dessert
Sicily
Mediterranean
Gluten-free
Vegetarian

Method

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.
Put the juice in a large bowl with the jasmine flowers and let steep for a few hours, then remove and discard the flowers.
Pour the juice