Grapefruit A La St. Patrick

Grapefruit A La St. Patrick

1 ounce (2 tablespoons) granulated gelatin
1/2 cup cold water
1/2 cup boiling water
Fresh mint
3/4 cup sugar
1 cup ice-water
2 cups grapefruit pulp and juice
Maraschino cherries

Keep the grapefruit skins, in halves. Simmer a few sprigs of fresh mint in the boiling water until the flavor is extracted. Follow the standard directions for making jelly. When jelly is firm, cut into cubes, pile the cubes in the grapefruit shells and garnish with sprigs of mint and cherries.

Source: New Delineator Recipes, 1930 Edition.