| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Desserts, June 1996 i | 6 | Servings | |
INGREDIENTS
| 2 3/4 | c | Pink grapefruit juice |
| Freshly sqeezed, str | ||
| 5 | Packets unflavored gelatin | |
| 1/2 | c | Sugar |
INSTRUCTIONS
Pour 1 cup grapefruit juice into a bowl. Sprinkle gelatin over and let stand to soften, about 5 minutes. Bring sugar and 1 1/2 cups water to a boil over medium-high heat, stirring to dissolve sugar. Pour hot syrup over gelatin; mix well to dissolve gelatin. Stir in remaining juice. Pour into a 9x13 inch Pyrex pan, cover and refrigerate until set, about 4 hours. When ready to serve, cut gelatin into 1-inch cubes and serve in tall glasses. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine <ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.3mg
Potassium: 183.7mg
Carbohydrates: 27.1g
Fiber: 0g
Sugar: 16.6g
Protein: <1g