Wayne and Rebecca Madsen

Boil water. In a mixing bowl, mix sugar, jello and boiling water until everything dissolves. Add grapefruit juice. Mix half the jello mixture into a blender with the fresh fruit. Only blend briefly, to mash the fruit. Add the remaining jello mixture and blend until frothy. You want to have a good amount of air in the mixture, as this is a key ingredient of any frozen treat.

Put the sorbet mixture into a quart size ice cream maker. Usually you can't get the mixture to harden beyond the "soft serve" stage, but once the freezing process is in full swing and the crystal particles are tiny, remove from the ice cream maker and put in an air tight container in the freezer. Let sit for a few hours, stirring occasionally to make sure your mixture a) doesn't get thick ice crystals and b) doesn't separate.