Skip to main content

Celebrate Fall Fest 2023 Banner


Red Pomelo Sorbet with Ginger and Basil

Red Pomelo 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 pomelo!

Red Pomelo Sorbet with Ginger and Basil

Known as one of the oldest varieties of citrus, pomelos 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 pomelos being as big as a cantaloupe!

Pomelos 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 pomelos, 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 pomelo 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 Pomelo Sorbet with Ginger and Basil
Red Pomelo Sorbet with Ginger and Basil
Prep time:
Total time:



  • 1 red pomelo
  • 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


  1. Cut a pomelo 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 pomelo rind. Reserve the rind for later.
  2. Line a sheet pan with parchment paper and arrange the pomelo flesh in an even layer. Freeze until solid, minimum 4 hours but preferably overnight.
  3. In a high-powered blender, add the coconut water, ginger, lime zest and juice and honey. Blend until well combined. Add the frozen pomelo flesh, basil and salt. Blend until smooth. Taste and add more honey, if desired.
  4. 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 pomelo rinds, if desired. Cover the cut surface with a piece of parchment paper and freeze until completely solid, minimum 5 hours but preferably overnight.
  5. 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.
  6. Slice the sorbet into wedges or scoop into bowls and enjoy!

Red Pomelo Sorbet with Ginger and Basil

Yoko Segawa
By Yoko Segawa
Yoko Segawa is a published cookbook author, recipe developer, and food photographer who is passionate about plant-based cooking that everyone can enjoy. She shares tips for healthy cooking and beautifully styled, vibrant recipes on her Instagram page and YouTube channel: Yoko’s Kitchen.

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge