| Sicilian Recipes |
| A little history Sicilian jellies were probably invented by the Arabs, who used to flavour desserts with spices and herbs and even with flowers essences: Sicilian jasmine sorbetto is still known under the Arabic name of scursunera. Delicate jellies were always served as wedding desserts: flavours were "mellone" (watermelon), cinnamon, jasmine and coffee! |
| * 4 limes * 1 l of water |
| "Gelo di Limone" Sicilian Lemon Jelly |
| Grate the zest of 4 limes and soak it in 1 l water for 3-4 hours. Filter water and zest, set one cup aside and pour the rest in a nonstick saucepan. Squeeze two lemons, filter juice and pour it in the saucepan. Add sugar. Melt cornstarch using the cup of water you had set aside and pour it in the saucepan. Heat this solution and let it boil for 1 minute, stirring constantly. Pour it in an oiled mould and let cool, then put it in the fridge for 6-8 hours to ticken. Remove from mould, decorate with lemon leaves or slices and serve. Best if made a day ahead! |
| Check this database of Sicilian recipes whenever you want to have something special. This is a compilation of both old traditional and new "everyday life" Sicilian recipes, gathered by our Sicilian friends. Try them and let us know what your results were! |
| * 200 g (7 oz) of sugar * 100 g (3.5 oz) of cornstarch |
| Ingredients: |