Citrus Wreath: the traditional Sicilian citrus gelo prepared by Cesarina Rosa

Fresh and Fragrant: Cesarina Rosa’s Citrus Wreath

03/09/2026

Today, together with our Cesarina Rosa from Monreale, we present a colorful and eye-catching dessert that combines the tangy notes of citrus fruits with the freshness of mint, creating a harmony that prepares us for bright spring days: the Citrus Wreath.

“For me, this dessert represents the transition from winter to spring: the ingredients used are typically winter ones — such as oranges and mandarins — yet the colors evoke the spring that is just around the corner.”

To prepare citrus gelo, you really need only a few ingredients, and in no time you can serve a light and refreshing spoon dessert that will perfectly round off your lunch or dinner.

Cesarina Rosa, watermelon gelo (watermelon), lemon gelo

In Sicilian tradition, the term “gelo” refers to a type of pudding made only with fruit juice and sugar, thickened with starch: a very short ingredient list, and the absence of milk and eggs makes it suitable for everyone.

The citrus version is just one of many possible variations: there is also lemon-only gelo, and during the warmer months you can prepare the summer version, watermelon gelo (or, as Sicilians call it, “mellone”), known for its unmistakable bright red color.

Citrus Wreath

Sicilian citrus gelo: a light spoon dessert perfect at the end of a meal

DifficultyEasy

Preparation time10m

Cooking time7m

€

CostLow

Ingredients

800 ml citrus juice (oranges, mandarins, lemons)
400 ml water
100 g granulated sugar
120 g cornstarch
4/5 mint leaves
Whole toasted almonds for crunch

Method

In a bowl, mix the citrus juice with the water.
In a small saucepan, pour in half of the juice and the granulated sugar and bring to a boil over medium heat with the mint leaves.
Add the cornstarch to the remaining juice and dissolve it with a whisk.
When the juice in the saucepan is just about to boil, remove the mint leaves. Once it reaches a boil, add the remaining juice all at once, making sure to include the cornstarch (which may have settled at the bottom of the bowl), and whisk well. Then continue stirring with a spatula until it boils again.
At the first bubbles, turn off the heat and pour the mixture into a mold: you can use individual molds or one large mold. A tip: to easily remove the gelo from the mold, wet the mold and drain the water without drying it before pouring in the mixture.
Let it cool.
Cover and refrigerate for at least one hour.
Meanwhile, toast the almonds and, if you like, add a little honey.
Chop the toasted almonds and serve them alongside the gelo. For an extra indulgent variation, you can serve the dessert with lightly sweetened whipped cream.