Grapefruit Gelatin Recipes

Steps:

• 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 mixture; mix well to dissolve completely. Stir in remaining 1 3/4 cups juice.
• Pour into a 9-by-13-inch Pyrex pan; cover, and refrigerate until set, 4 hours.
• When ready to serve, cut gelatin into 1-inch cubes, and serve in tall glasses.

Steps:

• Bring water and sugar to a boil in a medium saucepan, stirring until sugar dissolves. Add peppercorns if desired. Refrigerate for 2 hours and strain through a fine sieve.
• Prepare an ice-water bath. Stir syrup, Campari, and salt into grapefruit juice (you should have about 6 cups liquid).
• Sprinkle gelatin over 1 cup juice mixture in a small saucepan, and let stand until softened, about 5 minutes. Bring to a simmer over medium-high heat, stirring until gelatin dissolves. Strain gelatin mixture through a fine sieve into remaining juice mixture in a bowl set in ice-water bath. Let stand, stirring occasionally, until mixture begins to gel, about 30 minutes.
• Remove from ice water bath and pour half the gelatin mixture into a 7-cup bowl. Arrange orange segments around perimeter, pressing them into the gelatin. Refrigerate 30 minutes. (Remaining gelatin can sit at room temperature.) Pour remaining gelatin on top. Refrigerate for at least 3 hours or up to overnight.

Steps:

• Add the grapefruit juice, gin and simple syrup to a cocktail shaker filled with ice. Cover and vigorously shake for 30 seconds. Strain into a cocktail glass filled with ice. Garnish with a small triangle wedge of grapefruit.

Steps:

• In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear. Add strawberry gelatin and stir to dissolve. Let cool, and add grapefruit sections. Pour mixture into baked pie shell and chill until firm, about 2 hours. Top with whipped cream and serve.

Steps:

• In a small bowl, sprinkle gelatin over 1/2 cup cold water; let soften.
• Meanwhile, place grapes, sugar, and 1 cup water in a medium saucepan. Bring to a boil; reduce heat, and simmer, mashing occasionally with a spoon or potato masher, until grape skins are loosened, 10 to 15 minutes. Stir in softened gelatin until dissolved.
• Strain mixture through a fine-mesh sieve, pressing to extract as much liquid as possible (add water if necessary to yield 3 cups); discard solids. Divide mixture evenly among four serving glasses; refrigerate until set, at least 2 hours.
• In a small bowl, stir together sour cream and honey; spoon over gelatins, dividing evenly, and spread gently to edges. Serve immediately or chill up to 2 days. Just before serving, garnish with halved grapes.

Steps:

• Fill a wide flat pan or bowl with ice water, and add the gelatin sheets one at a time. Allow them to sit for about 5 minutes; they should be very flexible but remain intact. Meanwhile, pour the Aperol into a medium saucepan, bring to a simmer, then remove from heat.
• Lift gelatin sheets from the water, allowing excess water to drain off. Transfer sheets to the hot Aperol, and stir until they dissolve completely. Stir in the citrus juices, and pour into a metal 9-by-12-inch pan, or other wide metal pan that will fit into a freezer.
• Place pan in freezer until mixture is completely solid, about 4 hours. To serve, scrape the surface with a fork so the mixture breaks into large flakes. Scoop mounds of the granita into small chilled dishes, and serve at once.

Steps:

• Combine 3/4 cup milk and basil sprigs in a small saucepan; bring to a simmer over medium-high heat. Cover, remove from heat, and let steep 20 minutes. Meanwhile, in a bowl, sprinkle 2 teaspoons gelatin over remaining 1/2 cup milk. In a heatproof bowl, sprinkle remaining 3 teaspoons gelatin over 1/2 cup grapefruit juice.
• Let both mixtures stand until gelatin softens, about 5 minutes. Strain milk-basil mixture, discarding sprigs. Pour over milk-gelatin mixture and stir until gelatin has dissolved, then whisk in yogurt until smooth. Wipe pan clean.
• Combine 3/4 cup grapefruit juice and honey in saucepan. Heat over medium-high, stirring, until honey dissolves and mixture is hot but not boiling. Pour over grapefruit-gelatin mixture, stirring until gelatin has dissolved. Stir in remaining 1 3/4 cups grapefruit juice.
• Divide grapefruit mixture evenly among eight 6-to-8-ounce ramekins, gratin dishes, or shallow bowls. Refrigerate until mixture begins to thicken and mound slightly but isn't set, 45 to 55 minutes. (Do not refrigerate yogurt mixture.)
• Carefully divide yogurt mixture evenly among ramekins, pouring it in from edge (not center) of each dish to create a random swirl effect. Refrigerate until both mixtures are cold and set, about 4 hours or, covered, up to 3 days. Before serving, top with grapefruit supremes, basil leaves, and a sprinkle of salt.

Steps:

• In a small bowl, dissolve lime gelatin in 1 cup boiling water; stir in pineapple. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set but not firm., Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 15 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved., In a small bowl, beat cream cheese until fluffy. Gradually add milk and gelatin mixture; beat until smooth. Gently spread over lime layer. Refrigerate until set but not firm. , In a large bowl, dissolve strawberry gelatin in remaining boiling water. Whisk in cranberry sauce until smooth. Refrigerate until partially set. Gently spread over cream cheese layer. Refrigerate until firm.

Steps:

• Drain grapefruit and orange sections, reserving juice.
• Add enough orange juice to reserved fruit juices to make one cup.
• Dissolve gelatin in boiling water;add juice mixture.
• Chill until mixture is the consistency of unbeaten egg whites.
• Fold fruit sections and pecans into gelatin mixture.
• Pour into 9 inch square dish; chill until firm; cut into squares to serve.

Steps:

• Place 1 cup juice in a glass bowl. Sprinkle with gelatin. Meanwhile, bring remaining 3 cups juice to a boil. Pour boiling juice over gelatin-juice mixture, and stir until gelatin dissolves completely. Pour into 5-ounce juice glasses, which make great single servings. Refrigerate until firm, about 4 hours.