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Gelo di Melone (Sicilian Watermelon Pudding)

Gelo di Melone (Sicilian Watermelon Pudding)
Recipe Date:
July 28, 2022
Serving Size:
Cook Time:
Imperial (US)
This unusual dish will delight your taste buds. Ferragosto is a public holiday celebrated on August 15th in all of Italy. A large part of this celebration is serving delicious, traditional Italian foods. One of those is Gelo di Melone (Sicilian watermelon pudding). This dish is slightly sweet, cool, and refreshing. Top it with pistachios, whipped cream, and chopped dark chocolate to give it fun texture. Start to finish: 2 hour and 30 minutes (30 minutes active)
  • 4 cups Watermelon juice (see notes)
  • 1/3 cup Sugar
  • 1/3 cup Corn Starch
  • 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Anise Seed
  • Chopped Pistachios
  • Chopped Dark Chocolate
  • Whipping Cream

Put all but a cupful of the watermelon juice in a saucepan over a gentle flame. Add the corn starch to the reserved juice and stir vigorously until the starch is completely dissolved into a slurry. Add the slurry, along with the sugar, cinnamon, cloves, and anise to the saucepan. Let everything come to a simmer, whisking the mixture all the while to avoid the formation of lumps. Once the mixture has thickened, let it simmer for a minute or two longer then turn off the heat.

Transfer into dessert bowls and place in the refrigerator to chill for at least 2 hours. The longer you keep in the refrigerator the firmer the pudding will be. 

Serve cold, topped with a sprinkling of pistachios, dark chocolate, star anise and a dollop of whipped cream to serve. Pair with a glass of Amarone Style Zinfandel.


Watermelon juice is no trouble to make at all.  A small watermelon will produce roughly quart of juice.  Remove the rind and cut the watermelon into chunks. Remove the seeds and put in a juicer, food processor or blender. Puree the watermelon then pass the puree through a sieve placed over a bowl to eliminate the pulp.

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