Grapefruit Gelatin Molds Recipe

5 1 2
Grapefruit Gelatin Molds Recipe
Grapefruit Gelatin Molds Recipe photo by Taste of Home
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Grapefruit Gelatin Molds Recipe

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5 1 2
Publisher Photo
I found this recipe in a magazine back in the '50s. It's a nice salad, particularly with a heavy meal. It's a refreshing snack as well.
MAKES:
2-3 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
2-3 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1/3 cup sugar
  • 1/3 cup water
  • 1/2 cup grapefruit juice
  • 3 tablespoons orange juice
  • 4 teaspoons lemon juice

Directions

In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, combine sugar and water; bring to a boil. Reduce heat; stir in gelatin until dissolved. Stir in juices; pour into three 1/2-cup or one 2-cup mold coated with cooking spray. Refrigerate for 4-5 hours or until set. Yield: 2-3 servings.
Originally published as Grapefruit Gelatin Molds in Cooking for One or Two Cookbook 2003, p54

Nutritional Facts

1 cup: 118 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 28g carbohydrate (27g sugars, 0 fiber), 2g protein.

  • 1 envelope unflavored gelatin
  • 2 tablespoons cold water
  • 1/3 cup sugar
  • 1/3 cup water
  • 1/2 cup grapefruit juice
  • 3 tablespoons orange juice
  • 4 teaspoons lemon juice
  1. In a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a saucepan, combine sugar and water; bring to a boil. Reduce heat; stir in gelatin until dissolved. Stir in juices; pour into three 1/2-cup or one 2-cup mold coated with cooking spray. Refrigerate for 4-5 hours or until set. Yield: 2-3 servings.
Originally published as Grapefruit Gelatin Molds in Cooking for One or Two Cookbook 2003, p54

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LizCav User ID: 3150703 134378
Reviewed Sep. 1, 2011

""Strangely addicting" were the words my husband used to describe this. I tried this because I love the flavor of grapefruit, and I thought it turned out very well. Simple to make too. My only complaint would be the "look" of it... after it's scooped on you plate, its the same color/consistency of congealed fat. I think next time I might add a few drops of red food coloring to make it look more like a pink or ruby red grapefruit."

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