Site Of The Moment:
Pink Grapefruit Sorbet
* 1 envelope KNOX unflavored gelatine
* 1/3 cup sugar
* ½ cup water
* 1 Tbsp. seedless raspberry jam
* 1 medium pink grapefruit, peeled, sectioned (about 1 cup)
* 1 ½ cups pink grapefruit juice
MIX gelatine and sugar in small saucepan. Add water and jam; mix well. Let stand 1 minute. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring occasionally. Set aside.
PLACE grapefruit sections and juice in blender container; cover. Blend on low speed 30 seconds. Add gelatine mixture; cover. Blend until smooth. Pour into 9-inch square pan.
FREEZE 2 to 3 hours or until almost solid. Stir well. Return to freezer; freeze an additional 2 hours or until firm. Let stand at room temperature for 5 to 10 minutes to soften slightly before serving.
| WW
Points |
1.5 |
| Serving Size |
1/8 of the recipe |
| Servings |
8 |
