Sicilian gelo di limone is an easy, refreshing lemony treat made with only 4 ingredients on the stove top. The perfect no bake, dairy-free summer dessert!
Sicilian gelo is a traditional dessert originally made with watermelon juice. Today you'll find several variations of this refreshing treat across Sicily including this gelo di fragole (strawberries) as well as gelo di caffé.
Along with the ever popular Sicilian lemon granita, gelo is the perfect summer dessert!
What is Sicilian gelo?
Gelo refers to the gelatinous texture of this dairy and egg free dessert which is thickened with cornstarch. Simply stir together freshly squeezed lemon juice, water, sugar and cornstarch, bring the mixture to a boil until it thickens, then let cool in the refrigerator until it sets.
In order to further enhance the lemony flavor of this dessert, I added a few strips of lemon zest to the mixture when it comes to a boil just as my mom did with her biancomangiare recipe. Be careful not to include the pith (white part) of the peel which is bitter.
How do I shape gelo di limone?
There are several ways to mold your gelo di limone. You can pour it in one large container and serve it with a spoon into serving bowls. Pour the thickened into individual bowls or glasses. Or, pour into gelatin molds, refrigerate and unmold it onto plates.
For an eye pleasing presentation, garnish your gelo di limone with a mint leaf or chopped pistachios.
Ingredient List
- Lemons: if possible use organic lemons
- Granulated sugar: I used 6 tbsp. however if you prefer your desserts sweeter, adjust and add more sugar to suit your taste.
- Optional garnishes: mint or basil leaf; or chopped pistachios.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Sicilian gelo di limone
Step 1
Wash your lemons well. Use a sharp pairing knife to cut a few strips of lemon rind. Be sure to cut only the yellow part and avoid the white pith which is bitter. Juice the lemons (and strain to remove seeds and lemon pulp) to obtain ½ cup of juice.
Step 2
In a medium sized sauce pan, whisk together the water; lemon juice; sugar; cornstarch; and lemon rind strips.
Step 3
Place the sauce pan on the stove top and bring the mixture to a boil, whisking constantly. When the mixture thickens (this will take about 4-5 minutes) remove from the heat and spoon out the lemon rind.
Step 4
Pour the mixture into individual serving glasses, a large serving dish or molds. Bring to room temperature then refrigerate until set, about 4 hours. Serve chilled as is or garnished with mint, basil or chopped pistachios.
Recipe FAQs
Sicilian gelo is traditionally made with watermelon but several variations exist such as strawberry gelo or coffee gelo.
Keep gelo di limone refrigerated for up to 5 days.
If you tried this Gelo di limone (Sicilian lemon pudding) Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
More refreshing no bake Italian desserts!
Gelo di Limone (Sicilian Lemon Pudding)
Ingredients
- ½ cup lemon juice 118 ml - freshly squeezed, ideally use organic lemons
- 3 strips lemon rind
- 1½ cups water 375 ml
- 6 tbsp. granulated sugar 75 grams
- ¼ cup cornstarch 32 grams
Optional garnishes
- mint or basil leaves; or chopped pistachios
Instructions
- Wash your lemons well. Use a sharp pairing knife to cut a few strips of lemon rind. Be sure to cut only the yellow part and avoid the white pith which is bitter. Juice the lemons (and strain to remove seeds and lemon pulp) to obtain ½ cup of juice.
- In a medium sized sauce pan, whisk together the water; lemon juice; sugar; cornstarch; and lemon rind strips.
- Place the sauce pan on the stove top and bring the mixture to a boil, whisking constantly.
- When the mixture thickens (this will take about 4-5 minutes) remove from the heat and spoon out the lemon rind.
- Pour the mixture into individual serving glasses, a large serving dish or molds. Bring to room temperature then refrigerate until set, a minimum of 4 hours.
- Serve chilled as is or garnished with mint, basil or chopped pistachios.
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