Red Pummelo Sorbet with Ginger and Basil
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
Citrus season is starting and after a long Midwest winter, I am more than ready for the refreshing, bright and zingy flavors of these vibrant fruits!
When I hear the word “citrus,” I often think of the common trinity: oranges, lemons and limes. While these varieties are delicious and make a weekly appearance on my grocery list, there is so much more citrus to discover in Heinen’s Produce Department during the peak season months of February and March, like the pumelo!
Known as one of the oldest varieties of citrus, pummelos are extremely similar to grapefruit in their shape and the color of their greenish-yellow rind. However, they’re sizably larger and sweeter than the average grapefruit with some pummelos being as big as a cantaloupe!
Pummelos are delicious eaten out-of-hand, but can also be enjoyed in salads, parfaits and this simple homemade sorbet! Made from only a handful of ingredients including fresh pummelos, coconut water, ginger, lime, honey and basil, this colorful dessert is a healthy and refreshing way to satisfy the sweet tooth!
Now, there are two ways to serve this dessert, and both are equally easy and eye catching! For visual appeal, freeze the sorbet in the reserved pumelo rind and slice it into wedges. If you prefer scoops, simply freeze the sorbet in a loaf pan and serve it in your favorite ice cream dish.
Whether you choose a scoop or a slice, this creamy and velvety sorbet is guaranteed to make citrus season extra sweet!
Red Pummelo Sorbet with Ginger and Basil
Servings: 4
Ingredients
- 1 red pummelo
- ½ cup coconut water
- 2 tsp. fresh ginger, grated
- Zest and juice of 1 lime
- ½ cup Heinen’s honey
- 2-3 basil leaves
- ½ cup tropical fruit, such as kiwi and mango chunks (optional)
- A pinch of sea salt
Instructions
- Cut a pummelo in half vertically. Use a sharp knife to cut open the membrane and peel off the membrane on the surface. Use a spoon to scrape out the flesh. The result should be about 3 cups of flesh. Peel away any residual membrane to clean out the pummelo rind. Reserve the rind for later.
- Line a sheet pan with parchment paper and arrange the pummelo flesh in an even layer. Freeze until solid, minimum 4 hours but preferably overnight.
- In a high-powered blender, add the coconut water, ginger, lime zest and juice and honey. Blend until well combined. Add the frozen pummelo flesh, basil and salt. Blend until smooth. Taste and add more honey, if desired.
- If serving in slices, fill the rind cups with the blended sorbet and smooth out the surface. Transfer any excess sorbet into a freezer-safe container. Stir the tropical fruit chunks into the filled pummelo rinds, if desired. Cover the cut surface with a piece of parchment paper and freeze until completely solid, minimum 5 hours but preferably overnight.
- If serving in scoops, transfer the sorbet to a freezer-safe container or loaf pan and freeze for 3-4 hours, or until the sorbet solidifies.
- Slice the sorbet into wedges or scoop into bowls and enjoy!
