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Pink Grapefruit Gelatin

6

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

Ingredients

  • 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

Directions

  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.
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