Name: Gelato di Cocomero (Sicilian Watermelon Ice)
Yield: Serves 6 to 8
Cuisine: Italy
Ingredients: 115 g/4 oz dark/bittersweet chocolate, diced; 30 ml/2 tbsp jasmine flower water or 10 ml/2 tsp orange blossom water; 500 g/1 ¼ lb watermelon, seeded and skinned; 40 g/1 ½ oz/3 tbsp hulled and skinned pistachio nuts, chopped; 5 ml/1 tsp ground cinnamon; 115 g/4 oz/⅔ cup candied pumpkin, diced; 275 g/10 oz/1 ¼ cups caster/superfine sugar

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Nowhere in the world will you taste ice creams and water ices quite like those produced in Sicily, and the following recipe, with its intense perfume and flavour, is a superb example. Do make sure you use a really sweet, ripe watermelon; in Sicily their perfume wafts on the breeze throughout the summer.

Ingredients

500 g/1 ¼ lb watermelon, seeded and skinned
275 g/10

Method

Press the watermelon through a sieve or strainer into a bowl.
Add half the sugar and stir until dissolved, then mix in the jasmine flower or orange blossom water.