Citrus Fruit Jelly with Strawberries
Working over a bowl to catch the juices, use a paring knife to remove the skin and white pith from the grapefruit and oranges. Cut in between the membranes to release the fruit segments. Squeeze out the remaining pulp to get all the juice. Sprinkle the fruit with sugar and marinate 30 minutes.
Soften the gelatin in cold water. Place the orange segments in a blender, puree with juice and orange liqueur and heat in a small saucepan. Squeeze the gelatin and dissolve in the hot liquid.
Rinse, hull and chop strawberries. Spoon into glasses along with the orange and grapefruit segments, pour the gelatin mixture over and refrigerate until set, about 3 hours.