Gelo Di Melon

For Gelo di Melone, peel, halve and seed the watermelon. Place melon pieces in a saucepan and puree with a hand blender – this will yield about a liter of juice or puree for a 2 kilo melon. Blend in cornstarch and powdered sugar.

Add clove and cinnamon powder and heat slowly. Simmer, stirring, until mixture thickens slightly. Remove clove, empty the gelo di melone into a decorative bowl and let cool slightly. Then chill in the refrigerator for at least 3 hours. Serve the gelo di melon cold.

Preparation Tip:

Mix the cornflour with a little of the melon puree and only then add it to the rest of the puree to avoid the gelo di melone becoming lumpy.

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