Gelo di Anguria sets with starch, not gelatin, which is why the finished pudding still tastes like ripe watermelon after it chills. The ratio matters because watermelon changes week to week: sweeter fruit needs less sugar, watery fruit needs a firmer boil.
In Sicilia, watermelon is often called mellone in this context, a local usage that can confuse English readers. The method is calm: strain the juice, whisk the starch cold, boil briefly, then chill long enough for a firm set.
Set servings and units first. You can change them anytime.
Blend the watermelon flesh until smooth, then strain through a fine sieve. Measure 4 cups juice.
Taste the juice. If it is very sweet, use 2.5 oz sugar. If it is mild, use the full 3.2 oz.
Whisk the starch and sugar together in a saucepan. Slowly whisk in 1 cup cold watermelon juice to make a smooth slurry.
Whisk in the remaining juice, cinnamon, and optional jasmine water. Set the pan over medium heat.
Cook, whisking constantly, until the mixture thickens and reaches a gentle boil. Continue boiling for 60 to 90 seconds so the starch fully sets.
The pudding should coat the whisk and leave a clear trail on the bottom of the pan. If it looks loose, boil 30 seconds longer.
Pour into ramekins rinsed with cold water. Cool 20 minutes at room temperature, then cover and chill at least 4 hours.
Unmold onto plates or serve in the ramekins. Finish with chocolate chips and optional chopped pistachios.
If the set is rubbery, reduce the starch by 1 tablespoon next time. If it slumps, the juice was watery or the boil was too short.
You made Gelo di Anguria. Time to eat.
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Do not add the starch to hot juice. Cold whisking prevents lumps, and the brief boil is what turns the starch from chalky to clear.
Six Italian regions. Nothing reformulated. Imported direct.
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