Frost is a typical dessert of the peasant Sicilian tradition, made with seasonal fruit, during and introduced by the Arab domination.

In the summer days of stifling heat, the SICILIAN LEMON FROST, a light and refreshing dessert made with water, lemon juice, sugar, and starch to thicken, could not be missing from the kitchen of Solo-Dolce.

You know very well that my blog is not a “dietetic” blog but a blog that is very attentive to the products, like if they are organic, just like these lemons for this dessert.

To make the lemon Juice I’ve been using a different hand juicer, this time I used Metal Lemon Lime Squeezer by Zulay Kitchen.

Metal Lemon Lime Squeezer by Zulay Kitchen.

I’m impressed!!!

It was love at first sight! It took me only a few minutes to squeeze a bunch of lemons.

Thanks to Zulay Kitchen for this great gift.

Metal Lemon Lime Squeezer by Zulay Kitchen.
Gelo di melone
Sicilian Lemon Frost – Gelo di Limone
Sicilian Lemon Frost – Gelo di Limone

Sicilian Lemon Frost – Gelo di Limone

Prep Time 20 mins Total Time 20 mins Difficulty: Beginner Servings: 4 Best Season: Summer

Description

Sicilian Lemon Frost, or Gelo di Limone, is a classic Sicilian dessert known for its refreshing citrus flavor and smooth, gel-like texture. Here's a traditional recipe to make this delightful treat:

Ingredients

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Instructions

    • Squeeze the lemons and filter the lemon juice.
    • Mix it with the water in a pot and the sifted starch.
    • Add the sugar to the mixture, place the pan on the stove over medium heat, and mix.
    • When the lemon frost reaches its boiling point and has a sticky consistency, remove it from the heat and let it cool in the molds.
    • Once it becomes lukewarm, transfer the lemon frost into the refrigerator for as long as it takes, more or less the consistency of a pudding.
    • Serve cold.
Keywords: gelo di limone
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