Pomelo Cinnamon Juice

Name: Pomelo Cinnamon Juice
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 medium (1800 g) pomelos, ripe and heavy, halved; 1 inch piece (25 g) fresh ginger, peeled and finely grated; ¼ teaspoon (1 g) ground cinnamon; 2 tablespoons (30 ml) raw honey, mild flavour; pinch fine sea salt; ½ cup (120 ml) filtered water, cold; 1 cup (240 ml) ice cubes (optional)

From the MyKitchenBank Kitchen

A bright, cold-pressed pomelo juice infused with warm cinnamon, fresh ginger, and a touch of honey. This Mediterranean-inspired juice balances the pomelo's natural sweetness and subtle bitterness with the comfort of warming spices, creating a refreshing yet cozy drink that's equally delicious chilled or slightly warmed.

Prep: 15 min
Cook: —
Wait: 10 min
Total: 25 min
Makes: 4 servings (4 cups / 960 ml)

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Steps

Before you start

Chill glasses in the freezer for 10 minutes before serving
Use pomelos that yield slightly to palm pressure—they should be heavy for their size, indicating good juice content
Have a fine-mesh strainer or cheesecloth ready for filtering

1
Juice the pomelos
- Cut each pomelo half in half again to create quarters.
- Using a citrus juicer or manual press, extract juice from each quarter, pressing firmly to release all juice.
- You should get about 3 cups (720 ml) of fresh juice.
- Pour the juice through a fine-mesh strainer into a large bowl or pitcher, discarding any seeds or pulp.
- Let it settle for 2–3 minutes to allow fine particles to sink.
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Ready when: Clear pomelo juice with minimal visible pulp
Tip: Press the pomelo halves just hard enough to extract juice—excessive pressure releases bitter oils from the white pith and seeds.
2
Prepare spice infusion
- In a small bowl, combine the finely grated fresh ginger, ground cinnamon, and a pinch of sea salt.
- Stir well to combine.
- This mixture will infuse flavour directly into the cold juice without needing heat.
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Ready when: Spices evenly mixed and no clumps visible
Tip: Grate ginger on the fine side of the grater for easier distribution and a smoother mouthfeel in the finished juice.
3
Combine juice and spices
- Pour the strained pomelo juice into a clean pitcher or bowl.
- Add the spice mixture and the honey.
- Stir vigorously for 1–2 minutes until the honey fully dissolves and the spices are evenly distributed throughout the juice.
- The juice will take on a light tan hue from the cinnamon.
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Ready when: Honey fully dissolved and cinnamon colour evenly distributed
Tip: If you prefer a completely smooth juice without ginger particles, strain the mixture through cheesecloth after 5 minutes of settling.
4
Chill and finish
- Add the cold filtered water to the juice mixture and stir.
- Divide the juice evenly among the 4 chilled glasses.
- Add ice cubes if desired, or chill further in the refrigerator for 5 minutes before serving.
- Serve immediately while cold and refreshing.
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Ready when: Juice is chilled and ice begins to form on glass rims
Tip: If serving warm, heat the juice gently to 140°F (60°C) without boiling to preserve the delicate pomelo flavour and the warming effect of the spices.

Good to know

Tips

Pomelos should be fresh and fragrant with thin, supple skin that doesn't feel mushy. Avoid any with soft spots or mould. A good pomelo yields about 1 to 1.25 cups (240–300 ml) of juice per fruit.
For the clearest, most elegant juice, strain through cheesecloth twice—once immediately after juicing, and once more after adding the spice infusion if you prefer zero ginger particles.
This juice is equally delicious served ice-cold in summer or gently warmed in winter. To warm, heat to about 140°F (60°C) and serve in a mug with a cinnamon stick garnish.
Pomelo juice oxidises slightly over time and may brown slightly. This is normal and doesn't affect taste, but preparing the juice close to serving time keeps the colour and flavour brightest.

Make ahead

You can prepare the spice and honey mixture up to 24 hours in advance and store it in an airtight container at room temperature. Juice the pomelos and combine all ingredients no more than 4 hours before serving to preserve the juice's fresh flavour and natural colour.

Storage & reheating

Store in an airtight bottle in the refrigerator for up to 3 days. The cinnamon and ginger flavours will intensify slightly over time. Do not freeze, as the juice's texture and clarity will change. If the juice separates, stir before serving.

Substitutions

pomelos, ripe and heavy → Grapefruit (pink or white) or pomelo blend. Use the same weight; grapefruit is slightly more acidic and bitter, so reduce cinnamon by a pinch and increase honey by 1 teaspoon if you prefer a sweeter balance.
fresh ginger → Ground ginger (dried). Use ⅛ teaspoon dried ginger instead of fresh. Dried ginger is more concentrated, so adjust to taste. You will lose the fresh ginger's subtle spice notes.
ground cinnamon → 1 cinnamon stick (3 inches / 7.5 cm), broken. Steep the cinnamon stick in the juice for 5 minutes, then remove. This gives a subtler, more aromatic cinnamon flavour than ground.
raw honey, mild flavour → Maple syrup or agave nectar. Use the same amount. Maple syrup adds earthiness; agave is neutral. Both dissolve easily in cold juice without stirring vigorously.