As well as gelo di mellone (made with watermelon juice), Sicilians make gelo do mandorla (made with almond milk), gelo di cannella ( made with cinnamon and water) and gello di limone ( made with lemon juice). It can also be called, Biancomangiare.
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 gelo di limone, one of the many Sicilian specialties one of my relatives has made for me.
500ml fresh lemon juice
500ml of water and the peel of the lemons soaked in the water for 24 hours
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).
2 thoughts on “GELO DI LIMONE (Sicilian Jellied Lemon)”
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!
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.