Recipe by: Time Life Books - Fruits In a heatproof bowl, softern the gelatin in 1/2 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 ice-cream 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.
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.6mg||0 %|
|Potassium 144.4mg||4 %|
|Total Carbohydrate 140g||41 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 139.9g|
|Protein 0.5g||1 %|
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Calories per serving: 545
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