Gelo di melone
is an easy recipe. It has few ingredients and hence few variations. You may want to add more starch when using the jelly for pastry. The amount of sugar is variable. More sugar than mentioned above jeopardizes the taste of watermelon. It is possible to replace sugar with honey. In Palermo people garnish the jelly with jasmine
flowers. Some pick them the day before and use the water in the preparation. An other popular topping are pistachio nuts.The four kilos mentioned in the recipe correspond with one liter of juice. One could use the juice of other melons. Due to the starch the gelo is opaque. Translucence is part of the dessert. It is important to dissolve the starch before adding it to the liquid. Lumps are not welcome.Although there is no good reason for it, gelatin leaves create a transparent jelly.