GELLO DI LIMONE (Sicilian Jellied Lemon)

As well as gello di mellone (made with watermelon juice), Sicilians make gello do mandorla (made with almond milk), gello di cannella ( made with cinnamon and water) and gello di limone ( made with lemon juice).

It is thickened with corn flour and stirred like custard till it solidifies. There is nothing to it but surprisingly it turns out to be quite delicious.

This photo is of a gello di limone made by Barbera, wife of Corrado, the son of my cousin Franca. They all live in Ragusa, Sicily and it was one of the many things Barbara prepared for me when I was invited to dine with them (all the relatives go out of their way to cook Sicilian specialties for me when I visit them).

 

Now that you have the credentials, it is time for the recipe.

500ml fresh lemon juice
500ml of water and the peel of the lemons soaked in the water for 24 hours
300g sugar
4 level tablespoons arrowroot or corn flour
2-3tbsp limoncello (optional)
Mix the corn flour with a little water and make a smooth paste.
Mix all of the other ingredients together in a small saucepan and heat gently – keep on stirring until it thickens.
Remove from the heat, add the limoncello and pour into a wetted mould (or individual serving glasses)
Leave to cool, then chill in the fridge for several hours.
Sicilians eat it plain but it is a nice accompaniment to strawberries or poached cumquats (sugar syrup).

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2 thoughts on “GELLO DI LIMONE (Sicilian Jellied Lemon)”

  1. I would like to try this. I am confused about one thing, once I mix the cornflower to a paste, do I put it together with all the other ingredients in the saucepan? Please let me know I’d love to make this for desert!

  2. Lucia, mixing the cornflour with a little water will help to prevent lumps forming. Then you mix the paste with the rest of the liquid.

    Do taste it in case you need more sugar, the again you might like to use less sugar in the beginning in case you like it tart.

    Hope you like it.
    Marisa

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