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Watermelon Frost (Frost Melone)

Fresh and light summer recipe

by Ada Parisi
5 min read
Gelo siciliano di anguria

Watermelon Frost or better Frost of Macmillan, as we call it in Sicily. Sicily, In fact, it's not just cannoli and cassate, It is also the land of fruit frosts and especially watermelon frost, or 'the frost muluni'. A creamy delight, perfumed with fresh jasmine flowers (you can also use a pinch of cinnamon, I would not put it because I prefer the taste of pure jasmine) and traditionally enriched by dark chocolate (I prefer to Modica IGP, crunchy and less sweet). Inside the frost, you can also put pieces of candied pumpkin and you can decorate with pistachio. Look at VIDEO RECIPE: i'm sure it will make you want to taste it.

In Palermo watermelon frost is considered among the most traditional desserts of Sicilian pastry and you also prepare it in the form of delicious sable pastry tartlets or covered tart filled with watermelon frost. In Palermo this dessert is called 'mellone frost', why is the Italianate dialect word 'muluni', indicating watermelon. In the rest of Sicily, the watermelon frost is also called frost melon, although watermelon (or watermelon) and the melon are two completely different fruits. The recipe is simple, vegan and gluten-free, because all the frosts of Sicilian fruit (a confectionery preparation of Arab origin) thicken with cornstarch (corn starch).

The video recipe of watermelon frost

Here on my You Tube channel you will also find the video recipe step by step. Needless to poke fun: fresh jasmine (Jasminum Grandiflorum, or the Sicilian jasmine from edible flowers) are crucial to give the frost that scent of starry summer nights that characterizes this sweet. Without, the watermelon frost has little taste. L'alternative? You can buy in herbalmedicine the dried flowers of jasmine, but you'll have to pay close attention to the dosage, because their flavor is much more intense than the fresh jasmine. How much chocolate, the tradition wants it on the bottom of the bowl, but pouring hot frost melts and I do not like, so I only use it on, but the choice is yours.

And if you are passionate about this type of dessert, Then you have to try also


Gelo siciliano di anguria


Portions: 6 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 2 voted )


a liter of watermelon juice (net weight)

90 grams of corn starch (glutenfree), frumina or flour 00

110-130 grams of sugar depending on the sweetness of watermelon

30 jasmine flowers infused in 20 milliliters mineral water for a whole day

dark chocolate (I Modica's IGP)

candied pumpkin (Optional)

pistachios to decorate (Optional)


Frost Sicilian watermelon

First look at the VIDEO RECIPE step by step. To frost of watermelon, you'll have to get the watermelon juice. There's only one way to do it: you have to pass the watermelon to the passaverdure. If you have the centrifugal, that separates the pulp from the juice, you can use it safely. The idea of blending watermelon with the kitchen mixer is doomed to failure: if the blend will get juice and pulp and frost will be too hard, opaque and lumpy. Then proceed to cut the watermelon into pieces and remove the visible seeds (so much the others will remain inside the passaverdure), pass the fruit to the mill and, once obtained liter of juice, set it aside.

Mix the corn starch in a pot with the sugar and pour the watermelon juice flush, stirring with a spoon or with a whisk, in order to dissolve the powders to obtain a first batter, then a cream and finally a homogeneous liquid. Add the water in which you have infused jasmine flowers.

Don't forget, before baking frost of watermelon, sample of the liquid to check whether the amount of sugar is sufficient, because the amount depends a lot on the sweetness of the watermelon.

Frost Sicilian watermelon

Frost Sicilian watermelon

Cook over low heat and stirring constantly watermelon frost (as for custard) until it thickens: Be careful, because the watermelon frost tends to stick on the bottom of the pot. When the ice has thickened, becoming a cream, let simmer (stirring constantly) for a minute.

Remove from heat and, with a whip in hand, stir vigorously frost of watermelon, then pour into cups. If you want to unmold the ice watermelon, you have to wet the cups with cold water before pouring the frost. If you're putting on the bottom of the bowl dark chocolate and candied pumpkin, It is the moment.

Let cool the watermelon frost at room temperature and, When it is cold, cover with plastic wrap and store in the refrigerator overnight or for at least 12 hours. At this point you just have to decorate watermelon frost with chocolate, pistachios, candied fruit and fresh taste and jasmine. Bon appétit!

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alessandro Priano 6 September 2019 - 12:28

Hi Ada.
I have not eaten this delicacy for decades !…i have a lot of memories eat this at one of the bars in piazza mondello with my family :)
a question please ….It will be very difficult to find fresh jasmine flowers here ……..pero wua we have two things that are called ” aqua roses” and ” aqua orange”….pensi that I put to use this instead of jasmine ?
I looked at the other recipes of fruit frost and are all delicious ..no wait to try them!
Thanks Ada
Alessandro xx

Ada Parisi 6 September 2019 - 16:42

Hello Alexander, Yes, test with a few drop of one or the other, my pocket pocket. And let me know! The fruit gels are all very good and there is one for every season. A warm greeting


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