I had a couple pink grapefruit that needed to be eaten, and lots of mint still from when one of the Beans picked a bag full at some friends' home, and I thought of jello.
I based my version on this recipe from Homespun Seasonal Living (and she in turn originally got it from The Joy of Cooking), but of course, as usual, I Mamatouille-ified it.
I did it my way! (Cue Sinatra soundtrack.)
- two pink grapefruit, segments and juice
- 1/4 c. honey
- 3 massive mint leaves
- 1 T. gelatin powder
- cold water
- pinch of salt
- 4 jelly/jam jars
Segment the grapefruit over a bowl to catch the juice, and save that gorgeous nectar for a bit later in the recipe (I collected 1/2 cup after segmenting and then squeezing the innards).
Divide the grapefruit segments among four small jars.
Simmer 1/2 cup water, honey, and mint leaves till honey is dissolved, then turn off the heat. Remove your mint, then stir in the gelatin mixture until it dissolves. Allow it to come down to room temperature, add the grapefruit juice and pinch of salt, then divide equally among the four jars, pouring it over the grapefruit segments. Fridge it till it sets (at least a few hours).
Serve and enjoy, deeply relaxing in the sweet minty-citrus love. Especially good for a hot, muggy, rainy-season day like today.