Typical sweet of the Sicilian regional gastronomic tradition. To prepare it, grate the lemon peel (being careful not to take the white part, which is bitter) and add it to the water. Allow to infuse for 45-60 minutes at room temperature.
After this time, strain and keep the watery part.
Sift the starch and add it to the sugar mixing them well. Mix the starch and sugar in a small part of the water of infusion previously filtered (a pair of glasses) and stirring vigorously, making sure that no lumps are formed.

When the starch is well dissolved add the remaining water of infusion and pour into a pan and put on medium heat, stirring constantly. When the mixture begins to boil, stir more vigorously and cook for another 3 minutes. The compound then will begin to be more robust and should be removed from the heat and continue to stir some more until the mixture will stop boiling.

Pour into small molds (formerly internally dampened with water), or in one large mold and refrigerate for at least 3 hours. Remove the lemon gelè from the mold and serve cold.

With what sweet it can be concluded a hearty meal in summer days except with the frost lemon? Typical sweet Sicilian gastronomic tradition, lemon gelè is a refreshing sweet and light, whose delicate and harmonious taste balances the palate after our pantagruelian meal!

Each serving of frost lemon provides about 120 calories.