3/4 c. frozen grapefruit juice (pink), thawed
3/4 c. sugar
Pinch salt
2 tbsp. fresh lemon juice
1 env. gelatin, softened in 1/4 c. cold water
1 tbsp. grated lemon zest (or lemon peel)
2 c. heavy cream, whipped
1 pt. raspberries

Combine grapefruit juice, sugar, salt and 1 tablespoon of the lemon juice in saucepan over medium heat. Stir in gelatin and simmer 3 minutes. Whisk in lemon zest. Let mix cool and thicken slightly. Fold in whipped cream. Pour into mold and let set for 2 hours. Cover with crushed raspberries combined with remaining lemon juice.