Campari Grapefruit Gelatin Dessert Cubes (2 Layers)

Ingredients

Top Layer:

• ½ cup Campari
• ½ cup Grapefruit Juice, strained
• ¼ cup cold water
• 4 tsp unflavoured gelatin

Bottom Layer:

• ½ cup filtered water
• ½ cup grapefruit juice
• ¼ cup cold water
• 3 teaspoons honey
• 4 tsp unflavoured gelatin

Directions

For the Top Layer:

1. Bloom gelatin: Sprinkle 2 tsp gelatin over ¼ cup cold water, let sit 5 min.
2. In a saucepan, gently warm campari and grapefruit juice. Do not boil.
3. Stir in the bloomed gelatin and salt until fully dissolved.
4. Pour into silicone molds or lined tray (fill halfway) ( I used a 5x5 1 inch)
5. Refrigerate for 1.5 hours until set but not over-firm.

For the Bottom Layer:

1. Bloom gelatin in ¼ cup cold water, let sit for 5 mins.
2. Warm grapefruit juice and add syrup.
3. Stir in bloomed gelatin until dissolved.
4. Let cool slightly (but not start to set).
5. Pour gently over set top layer and chill for 4 more hours.
6. Submerge lined tray into warm water for 20 seconds, unmold and cut with a sharp knife into 1x1 inch cubes.