My Store,
Open today 11am - 8pm
Select a Store
  • Polaris Fashion Place
    1500 Polaris Parkway
    Columbus, OH 43240 2126
    (614) 430-0118
    • Mon - Sat: 11:00 AM - 8:00 PM
    • Sun: 12:00 PM - 6:00 PM
  • Kenwood Towne Center
    7875 Montgomery Road
    Cincinnati, OH 45236 4344
    (513) 793-3445
    • Mon - Thurs: 11:00 AM - 8:00 PM
    • Fri - Sat: 11:00 AM - 9:00 PM
    • Sun: 12:00 PM - 6:00 PM
  • Pinecrest
    211 Park Ave. Suite 113
    Beachwood, OH 44122 4241
    (216) 378-7302
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 6:00 PM
  • Mt Lebanon
    The Galleria of Mt. Lebanon
    Pittsburgh, PA 15228 1656
    (412) 341-3411
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 5:00 PM
  • Summit Fritz Farm
    151 Larue
    Lexington, KY 40517 8307
    (859) 245-5127
    • Mon - Sat: 10:00 AM - 8:00 PM
    • Sun: 11:00 AM - 6:00 PM

Pomelo-Mint Sorbet

Rated 5 out of 5
(1)
Read Reviews >
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.
Prep Time 15 minutes
Cook Time 7 minutes
Servings 6
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.
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).
  • y_2025, m_8, d_20, h_9
  • bvseo_bulk, prod_bvrr, vn_bulk_3.0.42
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.pomelo-mint-sorbet, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 7ms
  • REVIEWS, PRODUCT