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.
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 Melone
- 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
- 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.