Lemon Frost (or Gelo di Limone) is a typical Sicilian dessert, a perfect summer recipe made simply with lemon juice and zest, corn starch and granulated sugar. It is a sort of pudding, but without butter and prepared with only freshly squeezed fruit instead of milk, perfect to serve as a light and refreshing snack, or to bring to the table to “cleanse the palate” at the end of a fish-based dinner, instead of the classic sorbet.
To make it at home, you will first need to soak the citrus peel in 400 ml of cold water for at least 6 hours. Once the time has passed, simply pour the filtered infusion water into a thick-bottomed saucepan, along with the corn starch and lemon juice, let everything thicken over a low flame for 5 minutes and then transfer the resulting mixture into the appropriate fluted molds. Resting in the fridge will do the rest, giving you a simple and refined single-serving dessert, to be embellished with mint leaves or garnished on top with chopped toasted pistachios.
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