Gelo di Melone (Sicilian Watermelon Pudding)
Updated September 1, 2025
David Malosh for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 25 minutes, plus chilling time
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes, plus chilling time
- Rating
- Comments
- Read comments
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Ingredients
6 packed cups seedless watermelon cubes (precut is fine)
½ cup/100 grams sugar, more to taste
2 tablespoons lemon juice (from 1 lemon)
½ cup/75 grams cornstarch
¼ cup/32 grams chopped pistachios
Mint leaves and jasmine or other fragrant blossoms, for garnish (optional)
Nutritional analysis per serving (6 to 8 servings)
31 grams carbs; 144 calories; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 1 gram fiber; 4 milligrams sodium; 2 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Blend the watermelon in a blender or food processor and strain through a fine-mesh sieve. You should have about 4 cups juice.
- Step 2
Put juices in a saucepan, and add sugar, lemon and cornstarch. Whisk well to incorporate. Set pan over medium-high heat and bring to a simmer, whisking constantly. Cook for 2 to 3 minutes as mixture thickens to a pudding-like consistency.
- Step 3
Transfer cooked mixture to individual dessert glasses or bowls, or pour into a low serving bowl or glass pie pan. Refrigerate, covered, for 4 hours. Before serving, garnish with chopped pistachios and mint or blossoms, if using.
Private Notes
Comments
@Marti sugar professional pastry chef here: the sugar is, indeed, necessary, to counteract the acid in the necessary lemon juice, to help with thickening and gelling, and yes, even a watermelon will need sweetening, especially after “juicing.” Anyone who cuts the sugar in a recipe because they think there’s “too much” or it’s unnecessary risks adversely affecting the quality, texture, moistness, tenderness, and other chemical reactions in the formula.
Sugar doesn’t just provide sweetness to most desserts, it also provide tenderness, especially when something is thickened (like this recipe), baked (like a cake) or frozen (like ice cream).
@Ricardo 1¼ kilo or 1,250 grams or 2.75 pounds approx.
I used Swerve sugar alternative and my diabetic husband loved it. I love watermelon but I didn't like this dessert. I will make again but I will add more lemon juice and a pinch of salt. I think some whipped cream could help.
Perhaps I was not careful with the amount of juice, but the finished product, while visually quite appealing, just wasn't firm enough or very tasty. Kids would probably suck it right down, but I and my dinner guests decided it lacked something.
This recipe had everyone oohing and ahhing at my dinner table. What a special treat - I'll always add a bit of whipped cream though, it brings a perfect creamy sweetness which balances the slightly tart intensity of the pudding.