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3 c Persimmons; pureed
2 tb Unflavored gelatin
2 c Water; boiling
1 3/4 c Sugar
3 c Grapefruit juice
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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