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Pink gelatin cubes on a white plate garnished with a lemon slice, gold fork beside the plate
Jonas Mitchell

Pink Gelatin Recipe

3.05 from 45 votes
A pink gelatin recipe made with real grapefruit juice and unflavored gelatin — no boxed mix, ready to chill into cubes or drink warm
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Prep Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings: 12
Course: Snack
Cuisine: American
Calories: 24
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups pink grapefruit juice, divided
  • 2 tablespoons unflavored gelatin powder
  • 1.5 tablespoons honey or liquid stevia, to taste
  • 1 teaspoon lemon juice or apple cider vinegar
  • a small amount of light oil or cooking spray, for greasing the pan

Equipment

  • 1 small bowl for gelatin blooming
  • 1 small saucepan to warm the juice
  • 1 whisk to mix gelatin
  • 1 measuring cup
  • 1 8x8-inch pan or silicone mold for setting
  • 1 Knife to cut the cubes

Method
 

  1. Step 1: Prepare the pan. Lightly grease an 8x8-inch pan or silicone mold with a small amount of oil, then wipe away the excess with a paper towel.
  2. Step 2: Bloom the gelatin. Pour 1/2 cup of the cold grapefruit juice into a small bowl. Sprinkle the gelatin powder evenly across the top and let it sit for 5 minutes, until it turns thick and spongy.
  3. Step 3: Warm the rest of the juice. Pour the remaining 1.5 cups of grapefruit juice and the lemon juice into a small saucepan. Warm gently over low heat until steaming, but do not let it boil.
  4. Step 4: Combine. Remove the pan from heat, stir in the honey until dissolved, then add the bloomed gelatin. Whisk until completely smooth with no lumps.
  5. Step 5: Pour and chill, or drink warm. Pour the mixture into the prepared pan and refrigerate about 4 hours until firm — or skip the pan entirely and drink the mixture warm right away.
  6. Step 6: Cut and serve. Once firm, run a knife around the edges of the pan, then cut into small cubes. Serve chilled.

Notes

Always bloom the gelatin in cold grapefruit juice first — adding it directly to hot liquid causes clumping. Don't let the juice boil, as this can weaken the gelatin's ability to set. Use unflavored gelatin powder, not collagen peptides, since collagen won't set into firm cubes. The flavor improves if you let it rest overnight in the fridge before eating — the citrus tang mellows out. Store leftovers in an airtight container for up to 5-7 days; don't freeze, as it turns watery and grainy after thawing.