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Iska Lupton

Nonna Nico’s Sicilian Jasmine-Infused Watermelon Jelly

Gelo di mellone

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Preparation info
  • Feeds

    6

    • Difficulty

      Easy

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

By Iska Lupton

Published 2021

  • About

Ingredients

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

Method

  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

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