• Pomelo Sorbet


Refreshing Citrus Sorbet

By Andrew Zimmern

Pomelos are one of my favorite types of citrus. With skin that ranges from green to yellow and a thick layer of pith, these fruits look like giant grapefruits, and share a similar, yet more mild, flavor profile. Originally from Southeast Asia, you can find pomelos at most grocery stores and in Asian markets. I love this amazingly refreshing pomelo sorbet. It hits all the right notes—a little bitter from the Campari, sweet from vermouth, and fragrant from the mint, with a nice citrus kick from the lime and pomelo. It’s the perfect palate cleanser.

Pomelo Sorbet


    • 2 pomelos (we used pomelos with yellow skin and pink flesh)
    • 1 teaspoon sugar
    • Juice of one lime
    • 2 tablespoons mint, julienned
    • 1 tablespoon Campari
    • 1 tablespoon sweet vermouth
    • 2 tablespoons light corn syrup


    Peel the pomelos, and cut off the pith. Supreme the fruit so that there is no filament or connective membrane. Place peeled pieces in a bowl, and sprinkle with the sugar, lime juice and mint. Let sit for 30 minutes.

    Puree the pomelo mixture, and strain through a fine mesh sieve. Mix the juice with the Campari, vermouth and corn syrup. Whisk to dissolve.

    Process in a table top ice cream machine. Serve immediately.

    Photograph by Madeleine Hill. 

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