Pink Grapefruit Sorbet

1. 1

   Mix gelatine and sugar in small saucepan.

2. 2

   Add water and jam; mix well.

3. 3

   Let stand 1 minute.

4. 4

   Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring occasionally.

5. 5

   Set aside.

6. 6

   Place grapefruit sections and juice in blender container; cover.

7. 7

   Blend on low speed 30 seconds.

8. 8

   Add gelatine mixture; cover.

9. 9

   Blend until smooth.

10. 10

    Pour into 9-inch square pan.

11. 11

    Freeze 2 to 3 hours or until almost solid.

12. 12

    Stir well.

13. 13

    Return to freezer; freeze an additional 2 hours or until firm.

14. 14

    Let stand at room temperature for 5 to 10 minutes to soften slightly before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.