The range of sweet dishes in the Sicilian repertoire is endless, but this simple sorbet is looked upon not only as a great dessert, but as a proving ground for every housewife. There are pasticcerie and even major restaurants on the island where this gelo is made, but it is also a source of pride in the homes of traditional Sicilian families. Watermelon here is known as melone, while elsewhere in Italy it is called either anguria or cocomero. The skill in making this ice consists in knowing exactly how much of the delicately flavored rose water to add and not overdoing the dark chocolate drops that represents the seeds of the watermelon.
