Gelo Di Melone (Watermelon Pudding)

Gelo Di Melone is a refreshing summer desert that I'm sure will become a favorite in your home. 

Ingredients:
One six pound watermelon

3/4 cup sugar

2/3 cup cornstarch

Jasmine flowers, candied fruit, or chopped unsalted pistachios for garnish

Preparation:

Cut the watermelon in half and scoop out the pulp with a spoon, removing as many seeds as possible in the process. Put the pulp through a food mill or beat it with a mixer, using the paddle attachment.  Drain the pureed flesh through a colander into a bowl, pushing the pulp against the sides of the colander to extract as much juice as possible. Measure out 41/2 cups of juice and discard the pulp. Put the watermelon juice and the sugar in a saucepan, over medium heat. Use a strainer to sift in the cornstarch, whisking to blend. Cook over medium heat, using a wooden spoon or flexible spatula to stir and scrape the sides and bottom of the pot. Cook, stirring, for about two minutes after it boils. Pour into a five-cup serving bowl and let it cool. Refrigerate the gelo until set, about three hours, or overnight. Just before serving, decorate the pudding with Jasmine flowers, candied fruit, or chopped unsalted pistachios. This dish serves eight.