Isn’t it a wonderful serendipity that jewel-toned fruits, like pomegranates and grapefruit, are most available when it is so dreary, cold and grey?
I took advantage of these winter specialties and brightened up my day with this chic honey-sweetened Grapefruit Geleé. If you haven’t noticed, I’ve started to market my recipes with fancy-shmancy sounding names like “Caramelized Onion Sardine Paté” instead of “Mashed Sardines.” Don’t you think Honey Grapefruit Geleé sounds worlds better than Grapefruit Jello?
Isn’t it pretty? The color brings back fond memories of my Grandma’s peach-colored bathroom with an intricate, gold-plated fish sculpture for the faucet. Walking into that bathroom was like stepping into 1952. It was awesome.
- 2 cups freshly squeezed grapefruit juice (3-4 large grapefruits)
- 5 tsp. grassfed gelatin
- 2 heaping tbs. raw honey
- Pomegranate seeds, if desired
- In a saucepan, whisk together the grapefruit juice and gelatin. Let sit 5 minutes. Then, turn the burner on medium and whisk until the gelatin has dissolved.
- Let the mixture cool until it is just warm to the touch. Whisk in the honey. (Cooling the mixture preserves the enzymes in the raw honey). Pour into a container and chill until firm. Cut into bite-sized pieces, garnish with pomegranate seeds and enjoy!