Sicilian watermelon frost 

The Sicilian watermelon frost recipe: or "melone" frost as it is called in Palermo is a fresh and light spoon dessert, typically in summer. Frost is obtained from watermelon juice, sugar and cornstarch. It is a spoon dessert much loved in Sicily, linked to the celebrations to commemorate the patron saint of the city of Palermo, Santa Rosalia. Of watermelon frost, there are several variations, watermelon juice is frequently combined with jasmine flowers, cinnamon or chocolate. The preparation of watermelon frost, also called mellone frost, (for the Palermitans) does not require unlike lemon or cinnamon frost of long times, it is very simple and quick to prepare. 

Ingredients 

for watermelon frost

1 l Watermelon Juice

90 g Cornstarch 

100 g Granulated sugar

Cinnamon powder

Jasmine

How to prepare watermelon frost

To start the preparation of your Sicilian recipe watermelon frost, you have to start from the fruit. You will first have to remove all the peel and the internal seeds of the watermelon. Cut the watermelon into cubes, blend it in a mixer or food processor. Strain it with a pass so as to obtain only the juice. It should turn out to be one liter. (for the entire dose) If you have the opportunity to pick jasmine flowers and have opted for this variant, leave them at least for an hour to infuse in watermelon juice. Store them in the refrigerator covered with a sheet of plastic wrap. Use for the preparation of your watermelon frost, possibly an aluminum pot. Pour the sugar on the bottom and add the sifted cornstarch. Stir with a wooden spoon. Pour a glass of filtered watermelon juice into the pot, with the drone off and start stirring. Pour the rest of the watermelon juice by hand. Once the ingredients are mixed, transfer the frost to the heat and bring to a boil gently. Thicken for about 6-8 minutes, continue to stir with a spoon always in the same direction. Then add the cinnamon with the heat off. Keep stirring so that this last ingredient blends perfectly into the others. Leave, then, the mixture of watermelon frost aside to cool for a minute. Transfer the watermelon frost into small cups that you will then use to serve your dessert. Put in the refrigerator to rest for about 4 hours so that it thickens. Enjoy your frost!

Useful tips

The watermelon frost can be kept for a few days at most in the refrigerator covered with plastic wrap. This dessert is also called melon or mellone frost in the Palermo area but you should not be fooled by the term because watermelon is always used! Before pouring your watermelon frost into the cups, wet them to prevent the frost from sticking and it is easier to turn it upside down on the serving plate. This fresh and light cake can be kept for a maximum of 1-2 days in the refrigerator, well covered with plastic wrap in contact. I do not recommend freezing in the freezer so as not to alter the consistency. Do not add chocolate chips in the cream because being hot they would melt and ruin the melon frost.