top of page

Grapefruit Aspic

Updated: Apr 23, 2022

(by Prudence Wright Holmes)


3 T. gelatin

1 c. cold water

1 c. hot water

1 c. sugar

1/2 c. slivered almonds

3 fresh grapefruit, cut into segments, reserving juice

20-oz. can crushed pineapple, well drained, reserving juice

Soften gelatin in cold water.

Add hot water and sugar.

Stir until dissolved.

Add almonds, grapefruit segments, and drained pineapple.

Measure reserved grapefruit and pineapple juices, and add any water necessary to make 3 1/4 cups.

Add this liquid.

Pour into 1/2-cup molds or cups and refrigerate until firm.


(Read I Could Have Danced All Night, the story that accompanies this recipe.)

Recent Posts

See All
Beef Wellington

(by Laura Zinn Fromm) (adapted from The New York Times ) 3 lb. center-cut beef tenderloin 2 oz. pancetta or bacon, finely chopped (1/4...

 
 
 
Grandma Raquel's Red Beans

(by Catherine Gigante-Brown) 3 T. olive oil 1/2 medium onion, chopped 1/4 red pepper, chopped 3 cloves garlic, finely chopped 1/2 chorizo...

 
 
 

Comments


bottom of page