Pomelo-Mint Sorbet
Makes about 1 1/2 pints; serves 6.
Ingredients
- 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)
Directions
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.
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Rated 5 out of
5
by
NJCookie from
A favorite - use grapefruit
One of my favorite recipes for the WS ice cream maker. I used grapefruit when I can't find Pomelos. Almost identical.
Date published: 2013-07-26