Gelo d’Agrumi

Sicilian Orange Jelly


Preparation info

  • Difficulty


  • Serves


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

Sicilians love the silky coolness of jelly on a hot summer’s day and make it with all sorts of flavourings, including spices such as cinnamon or the creamy milk of fresh almonds. For this version, use freshly squeezed orange juice if you have the time and facilities to squeeze it and serve the dessert in pretty stemmed glasses so that the light can shine through the gorgeous golden colours of the jelly under the scattering of deep-green mint.


  • 750 ml/1 ¼ pints/3 cups fresh orange juice
  • 10 sheets leaf gelatine
  • 50 g/2 oz/¼ cup sugar
  • handful of fresh mint leaves, chopped
  • limoncello liqueur, for drizzling


  1. Put the orange juice in a pan. Soak the gelatine in a small bowl of cold water for 5 minutes or until floppy, then drain, squeeze and add it to the juice.

  2. Add the sugar. Stir vigorously over low heat until the sugar has dissolved and the gelatine has melted completely.

  3. Pour into a shallow square or rectangular mould. Chill until firm.

  4. Remove the set jelly from the refrigerator, and cut into rough cubes.
  5. Arrange in four glasses, scatter with the mint leaves and drizzle with limoncello.