Home » Frost cantaloupe melon in port wine

Frost cantaloupe melon in port wine

Elegant and simple recipe

by Ada Parisi
5 min read
Gelo di melone cantalupo al Porto

Cool, very good and above all easy to prepare: It is the freezing of cantaloupe, the melon from the bright orange color, at its best, that to the perfect degree of ripeness, It is juicy and sweet and fragrant. You can use this recipe for the traditional cantaloupe or even the type 'raid', with the peel from the characteristic uneven appearance, just as if it were covered with a colored rope Network, or smooth. In both cases, it is a sweet and very fragrant fruit, to be served at the right point of ripeness to enjoy all its goodness and also to use the least amount added sugar can in the cold, a cake that you could easily define a low caloric intake.

This frost cantaloupe melon is delicious as well what it's like because it is a dessert fresh and perfect for the summer months, but if you want to give a fresh and stylish even more surprising effect, just garnish with mint and pistachios and easy to prepare a Port wine reduction or Marsala, two wines to sweet tendency has always combined with this fruit.

The Sicilian tradition includes many fruit gels, in every season. And if you are passionate about this type of dessert, then you must also try the

. What else to say? Enjoy a half-closed eyes this corner of Sicily and good day!

Gelo di melone cantalupo al Porto

Frost cantaloupe melon to Porto (Sicilian recipe)

Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


500 milliliters of cantaloupe or Netted melon juice (net weight, more or less equal to a melon of great size)

40 grams cornstarch

60 grams of caster sugar (also it depends on the sweetness of the melon)

150 milliliters of wine or Marsala Porto

30 grams of brown sugar

unsalted pistachios

fresh mint


Frost cantaloupe to Porto

To prepare for the cold cantaloupe melon, which I recommend you do one day in advance, carefully wash the melon, cut it in half and remove the seeds and filaments contained inside, also remove the peel. At this point, you have two alternatives: or blend the melon with the blender and then pass it through a sieve in order to obtain the liquid and remove the solid part of the pulp residues, or switch to the melon mill, so you will get directly only the liquid part.

Weigh the liquid obtained, so that it is equal to 500 milliliters.

Place in a bowl cornstarch and sugar and mix thoroughly. Pour in the mixture of cornstarch and sugar in the liquid and stir vigorously with a whisk so that no lumps are formed. Bake the frost cantaloupe over low heat and stirring constantly until the liquid will not begin until at Simmer and then to thicken. When you begin to Simmer must spend two minutes. It is important that you never stop mixing carefully and at the bottom of the pan, because the cornstarch tends to settle and to form lumps.

Once the liquid has thickened, pouring it into molds or cups that you have chosen (you can pull out, as I did, or marker directly into cups, especially if you do not plan to prepare the reduction of Porto). Allow to cool at room temperature and the frost, When cold, store it in the refrigerator for at least one night.

For the reduction of Porto, put the wine and brown sugar in a small saucepan (as for milk kettles) and cook over very low heat until the liquid is reduced to become one caramel syrup.

I advise you to leave the chill of Cantalupo for at least 30 minutes at room temperature before tasting. Garnish the chill of cantaloupe with the reduction of Porto, garnish with chopped pistachios and a few mint leaves and serve. Bon appétit!


MATCHING: Monte Duello, sweet wine from grapes Durella, produced by Giannitessari cellar, in Roncà, in the province of Verona. This wine is made from grapes dried in a fruit cellar for five months, then torchiate. After a slow fermentation in wood, the wine is aged for several years in oak barrels. It is a product that tells the tradition of this territory, where withering is a historically widespread and entrenched practice among wine producers. Candied fruit and dried figs, full flavor and perfect balance between acidity and sweetness. A wine pairing but also for meditation.

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Alexander 8th September 2019 - 17:21

Have you ever tried using an extractor to get the juice?

Ada Parisi 10 September 2019 - 13:36

Hello Alexander, I have the extractor, but I prefer to pass the fruit because you get a different grain size. But you try, and let me know. ADA

Rossana 28 May 2018 - 16:04

What an amazing recipe!
As soon as I saw it I could not resist and I went right away to try it!
Actually, though, I did not have the courage to dare with that wine, has for years, now, I prefer a wine like the Altura bioveganfood.it/bianco-d-altura-vino-bianco-siciliano-da-vitigno-catarratto White. Surely you know him and you have already tried, Indeed, I start to ask why you have not thought of as a combination of this fantastic recipe!
A hug

Ada Parisi 28 May 2018 - 16:08

Hello Rossana, I'm sorry to contradict you but the wine that you indicate (and I do not know in detail) It is not at all suitable for this recipe. The Cataratto is a white acidity and is not suitable for desserts, but rather to fries and fish dishes. To make a reduction, however, you need a high-proof alcoholic liqueur wine and sugar content. Believe me, would not you like the pairing. ADA

elisabetta 26 May 2018 - 08:49

I love the melon this recipe is just to try, Port wine of a super aromatic priate.
A big kiss

Ada Parisi 28 May 2018 - 11:47

Try it because I'm sure you'll like it. A warm greeting, ADA


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