Pink Grapefruit Sorbet

• 1 envelope KNOX Unflavored Gelatine
• 1/3 cup sugar
• 1/2 cup water
• 1 Tbsp. seedless raspberry jam
• 1 medium pink grapefruit, peeled, sectioned (about 1 cup)
• 1-1/2 cups pink grapefruit juice

1. Mix gelatine and sugar in small saucepan.
2. Add water and jam; mix well.
3. Let stand 1 minute.
4. Cook on low heat 3 minutes or until gelatine is completely dissolved, stirring occasionally.
5. Set aside.
6. Place grapefruit sections and juice in blender container; cover.
7. Blend on low speed 30 seconds.
8. Add gelatine mixture; cover.
9. Blend until smooth.
10. Pour into 9-inch square pan.
11. Freeze 2 to 3 hours or until almost solid.
12. Stir well.
13. Return to freezer; freeze an additional 2 hours or until firm.
14. Let stand at room temperature for 5 to 10 minutes to soften slightly before serving.

unflavored gelatine, sugar, water, seedless raspberry jam, pink grapefruit, pink grapefruit juice

Taken from www.kraftrecipes.com/recipes/pink-grapefruit-sorbet-56645.aspx (may not work)