Sicilian Lemon Frost – Gelo di Limone

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

In these 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 it is 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.

I’m impressed!!!

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

Thanks to Zulay Kitchen for this great gift.

Sicilian Lemon Frost – Gelo di Limone

Anna Maria

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Gelo and Pudding

Cuisine Italian

Calories

Ingredients

  

1x2x3x

• 150 ml lemon juice 2/3 cup
• 600 ml water 2 1/2 cups
• 170 g sugar 3/4 cup
• 60 g corn starch 1/2 cup

Instructions

 

• Squeeze the lemons and filter the lemon juice.
• Pour it together with the water in a pot, mixing it with 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.

Notes

ENJOY!

Keyword GELO LIMONE, LEMON FROST

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