I'm going to have a stab at Italian here and guess that gelo di anguria means something along the lines of gel of watermelon. You could replace the watermelon with any other fruit really, though i think citrus juice would be too overpowering.
You can buy rosewater from a good delicatessen though a word of warning: go easy on it. It's potent stuff!!
Ingredients (serves 3-4)
- About 500gm watermelon flesh
- 1.5 tsp rose water
- 70gm caster sugar
- 30gm cornflour
- 1/4 tsp cinammon plus extra to garnish
- Pistachios or bitter chocolate for garnish
MethodCoarsely chop the watermelon flesh and blend in a food processor until pureed.
Combine the sugar and cornflour in a small saucepan with just enough juice to make a paste.
Bring slowly to a boil over medium heat, constantly stirring.
Pour into serving glasses and refrigerate for 2 hours or until ready to serve.
Slice up some pistachios into slivers.