Recipe - Persimmon Ice

3 cup Persimmons; pureed
2 tablespoon Unflavored gelatin
2 cup Water; boiling
1 Three fourths cup Sugar
3 cup Grapefruit juice

Recipe by: Time Life Books Fruits In a heatproof bowl, softern the
gelatin in One half cup of cold water for 5 minutes. Add the boiling water and
sugar, stir well and let cool. Then add the grapefruit juice and freeze
the mixture in an icecream maker until it is like mush. Fold in the
persimmon puree and continue freezing until ice is firm. Pack and allow the
ice to stand for several hours before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini