Gelo di Melone

Popular during midsummer in Palermo, where it is called gelu ‘i muluni, this dessert carries the humble watermelon to new heights of sophistication. Though the Sicilians like to make the mixture dense enough to unmold, I prefer to go easy on the cornstarch and serve the ice-cold watermelon pudding from a bowl. Some like to add a drop or two of jasmine flavor to the mixture, but it is not obligatory.

Make sure to choose a very ripe watermelon for this dessert or you will wind