Pomelos, which look and taste much like grapefruits except that they are larger and somewhat less juicy, make an excellent sweet-tart sorbet. If pomelos are unavailable, use grapefruits instead. Fresh mint flavors the syrup before it is frozen and garnishes the sorbet when its ready to serve.
1 cup sugar
1 cup fresh mint leaves, plus sprigs for garnish
1 cup water
2 cups strained pomelo juice (from about 3   pomelos)
1 Tbs. fresh lemon juice
3 Tbs. minced pomelo zest, plus strips for   garnish (optional)
In a small saucepan over high heat, combine the sugar, mint leaves and water. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer, uncovered, stirring constantly, until a thin syrup forms, about 5 minutes. Remove from the heat and let stand for 10 minutes. Add the pomelo and lemon juices, then cover and refrigerate for at least 6 hours or up to overnight.
Strain the mixture through a fine-mesh sieve to remove the mint leaves, then stir in the minced zest. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
To serve, spoon the sorbet into individual bowls and garnish with mint sprigs and zest strips.
Makes about 1 1/2 pints; serves 6.
Adapted from Williams-Sonoma Lifestyles Series, Cooking from the Farmers' Market, by Georgeanne Brennan (Time-Life Books, 1999).