1/2 cup water
2 teaspoon gelatine
2/3 cup grapefruit juice with pulp
pinch of salt
violet food coloring
1/2 cup sugar
2 tablespoons cold water
1/2 cup grape juice
whipped cream

Cook sugar and water 3 minutes; add gelatine that has been soaked in 2 tablespoons cold water, and beat until thick; add grapefruit juice with pulp, grape juice, and salt, mixing thoroughly; freeze to a mush, stirring occasionally.

To serve, place cream in a bowl surrounded by ice; spoon to dessert glasses, and top with whipped cream that has been tinted with violet food coloring.

The bowl containing whipped cream should, also, be placed in cracked ice.

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: Jan Torrop, Trio Fleuri, around 1995.

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