New This Month

Pink Grapefruit Gelatin


It's best to prepare this the day or night before you want to serve it, but not more than that. This also makes it the perfect dessert for summer entertaining: It's cool, light, refreshing, and impressive.

  • Servings: 6

Source: Martha Stewart Living, June 1996


  • 2 3/4 cups freshly squeezed and strained pink-grapefruit juice, (4 grapefruits)
  • 5 packets powdered unflavored gelatin
  • 1/2 cup sugar
  • 1 1/2 cups water


  1. Pour 1 cup grapefruit juice into a bowl. Sprinkle gelatin over and let stand to soften, about 5 minutes.

  2. Bring sugar and 1 1/2 cups water to a boil over medium-high heat, stirring to dissolve sugar. Pour hot syrup over gelatin mixture; mix well to dissolve completely. Stir in remaining 1 3/4 cups juice.

  3. Pour into a 9-by-13-inch Pyrex pan; cover, and refrigerate until set, 4 hours.

  4. When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.

Reviews Add a comment

  • OttawaHeather
    15 MAY, 2010
    This was so yummy, very flavorful! Also very fast to prepare, squeezing the grapefruits was the most time consuming thing. I would consider just buying grapefruit juice in the future. Tip: I lined the pan with saran wrap so when it was set, I just tipped it upside down onto a cutting board, and pulled a bit on the wrap to get it out. This made it much easier to cut in those neat little cubes.