Watermelon jelly

gelo di melone.JPG

"Gelo di melone" or watermelon jelly is a typical Sizilian recipe traditionally eaten on "Ferragosto", August 15th, a day when in the old times, all Italians were on holidays and the country almost shut down. It's easy to make and you can preserve it in the fridge for a few days.

 

1 kg watermelon pulp, cut in pieces

80 g corn starch

2 or 3 tablespoons maple syrup, depending how sweet is your watermelon 

A handful chopped pistachios

8 jasmin flowers (optional)

 

Blend the watermelon (you can leave the seeds in the blend as they contain minerals and vitamins) until smooth and then filter it through a colander to obtain a clear juice.

Pour the juice into a pot and add the maple syrup and corn starch. Mix well until the starch has completely dissolved. Add the jasmine flowers (optional) and cook over medium heat, stirring constantly, until the juice thickens (about 10 minutes). Remove the jasmin flowers if you used them.

Pour into small cups or molds and let cool. Keep refrigerated and before serving garnish with chopped pistachios