Hello again, Watermelon Week!

We’re on Day 3 with another tasty recipe—and this one is close to my heart. I’ve been making it for over 20 years! My aunt is Sicilian, and I’ve always had a deep love for Sicilian culture, food, and of course, the rich history between Greece and Sicily. We’re all more connected than we realize. I might even have Sicilian roots? As we say, una fatsa, una ratsa!

Speaking of Sicily… I have a feeling a Sicilian adventure might just be in Travel Mazi Mou’s future. Have you seen our Travel Mazi Mou adventures? Check them out here!

Why Sicilian watermelon pudding? It’s on a whole different level—smooth, refreshing, and incredibly delicious. I love making it because it’s so simple. The hardest part is waiting while it chills. 😂

If you are in need of a tasty gluten free dessert, this is the one to try! With flavors of watermelon, cinnamon, and that smooth texture you can’t go wrong.

Why add cinnamon? Because watermelon and cinnamon are a surprisingly perfect match.

Let’s cook, shall we?

Sicilian Watermelon Pudding Recipe

Servings: 4

Ingredients:

• 4 1/2 cups of fresh watermelon juice (1 small watermelon)
• 1/2 cup of granulated sugar
• 1/4 cup of cornstarch
• 1 teaspoon of cinnamon powder
• The juice from half a lemon
• Optional: Serve with fresh whipping cream and toasted walnuts or almonds
• Optional: mint sprig
• Equipment: Medium size pot, ramekins, spatula,

Method:

1. Prepare the watermelon juice, making sure to remove any seeds. Add the watermelon juice and lemon juice to a medium pot.
2. Before adding the cornstarch, mix it with 2 tablespoons of water, then pour it into the pot. Stir to combine, then add the sugar and cinnamon powder.
3. Stir well and allow the mixture to thicken slightly. Once it begins to thicken, remove it from the heat and let it cool slightly.
4. Ladle the mixture into 4 ramekins and chill, covered. I like to chill mine overnight so it sets completely. When ready to serve, top each with a dollop of whipped cream and toasted walnuts. A sprig of mint makes a lovely garnish, too.

Notes:

• This pudding is wonderful with watermelon but you can use any fruit you love. I tried it with strawberry & peach and it is wonderful!
• Any toasted nuts work to top this dessert off with.
• The longer it chills inside the refrigerator the better.
• If you find that your pudding didn’t hold, you can pour it back into the pot and reheat but add a bit more cornstarch and water to the mix.
• Add fruit or chocolate to the mix of the pudding.
• Adding in lemon or lime zest will add an extra punch of citrus!
• This is the perfect gluten free dessert!
• Say it in Italian “Gelo Di Melone”