ORGANIC LEMONS
2
LEMON JUICE
160 ml
WATER
400 ml
GRANULATED SUGAR
120 grams
CORNSTARCH
40 grams
FOR THE FINISHING
FRESH MINT
to taste
How to Make Sicilian Lemon Frost (Gelo di Limone)

Step 1
Wash the lemons thoroughly under running water, then delicately remove the zest with the help of a potato peeler being careful not to damage the white part, which is slightly bitter.

Step 2
In a bowl, soak the lemon peels in the cold water called for in the recipe and leave to infuse for about 6 hours.

Step 3
Once the time has passed, filter the flavored water with a fine mesh strainer.

Step 4
Squeeze the lemons and extract the juice: you will need about 160 ml, if the citrus fruits do not have enough, proceed to squeeze some more.

Step 5
Also filter the lemon juice.

Step 6
In a small saucepan with a heavy bottom, sift the cornstarch and add the granulated sugar.

Step 7
Pour the infused water.

Step 8
Add the lemon juice.

Step 9
Mix thoroughly with a hand whisk to avoid lumps forming.

Step 10
Place on the stove and cook on a low flame for about 5 minutes, stirring often, until the mixture begins to thicken.

Step 11
At this point, pour the mixture into individual molds and transfer to the fridge for at least 6 hours.

Step 12
When ready to serve, unmold the lemon jelly onto dessert plates.

Step 13
Garnish with a sprig of fresh mint, dip the teaspoon and enjoy.