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Ingredients
- 6 small Grapefruit
- 1 adjust so that the total volume with the juice and pulp becomes 500 ml Water
- 70 grams Sugar
- 2 tbsp Honey
- 4 grams Powdered kanten
Method
- Slice all the grapefruits in horizontal halves.
- Carve out the insides of the 3 grapefruits that you're using for the container.
- Squeeze the other 3 grapefruits in a juicer to make some fresh grapefruit juice.
- Combine it with the pulp from Step 1 and measure out the volume.
- Mine was 400 ml (with the pulp and juice combined), so I added 100 ml water to make it 500 ml in total.
- Remove the membrane from the grapefruit skin (the ones that you carved out) since you will be using this as a cup.
- Heat 100 ml water and the powdered kanten in a pot, and boil for 2 minutes.
- Turn the heat to medium, then add the sugar and honey to simmer and dissolve.
- When mostly cooled, add the grapefruit juice (from Step 2) and mix well.
- Pour the grapefruit mixture into the cups prepared in Step 4.
- The jellies will set at room temperature since it uses kanten, but they taste better when chilled.
- They look rather posh with some mint leaf topping.
- An alternative will be cutting them into wedges.
