The gelo di limone is yet another typical dessert from Sicily, which I am sharing with you.
It is water infused with lemon, sweetened with sugar and thickened with cornstarch.
Always make sure to use organic or lemons with edible peel. The Verdello is one of the best varieties of lemons you could use to make this recipe.
You can serve it as it is or topped with crushed pistachio or, like in my case, with a leaf of basil. It is then served cold.
Refreshing and thirst-quenching, it is also ideal at the end of a fish-based meal.
Ingredients
Steps
– wash and dry the lemons;
– peel the lemons avoiding to take the white part under the peel (you can also use a potato peeler);
– put the lemon peels in a saucepan, cover with the water and bring to a simmer;
– let it simmer for 5 minutes;
– turn off the heat and leave to infuse for at least half an hour;
– once the necessary time has elapsed, remove the lemons peel from the saucepan by using a slotted spoon or filter with a sieve;
– add the sugar and then starch, then whisk well to avoid the formation of lumps;
– put the saucepan back on the stove, on a medium heat;
– bring to a boil and as soon as it begins to thicken, remove the saucepan from the stove and whisk well until the gelo has obtained the desired consistency;
– pour the gelo in two cups or glasses;
– wait for the gelo to reach room temperature and then cover the glasses with cling film;
– keep in the fridge (at least 4 hours before serving);
Varied doses for servings