Ingredients
- 300 g pomelo peel
- 300 g sugar
- 200 g water
- Juice from half a lemon
- 1 sprig rose geranium (arbaroriza)
Instructions
Wash the pomelo thoroughly and gently grate its outer surface.
Cut the pomelo into pieces and separate the peel from the inner white pith, discarding the bitter pith. Place the peels in a saucepan and cover with water. Boil over high heat.
Once the water starts to boil, cook the peels for 10 minutes, then drain them in a colander to remove the bitter water. Repeat this process 4–5 times to eliminate the bitterness.
After the final blanching, place the drained peels back into a saucepan with the 200 g of water and the sugar. Boil for 10 minutes.
Using a slotted spoon, remove the peels and transfer them to a blender, processing until very smooth. Place a fine sieve over the saucepan (which still contains the syrup), and pour the blended peels into the sieve. Press with a spoon to extract all the pulp into the syrup. Scrape off any pulp that sticks to the outside of the sieve and add it back into the saucepan.
Add the lemon juice and the sprig of rose geranium to the saucepan and simmer for another 10–15 minutes until the syrup thickens slightly. Remove the rose geranium before serving. The syrup should remain fluid, not too thick, perfect for drizzling over ice cream or any dessert you fancy.
This Pomelo Syrup brings a touch of elegance and Mediterranean fragrance to your table. Its delicate aroma and subtle bitter-sweet notes turn simple treats into something truly special. Enjoy exploring its delightful flavor in your favorite sweet creations!
