|Concentrated grape juice||2 Cup (32 tbs)|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
Sprinkle gelatin over 1/4 cup of the cold grape juice and let soften 5 minutes.
Heat over hot water, stirring until completely dissolved.
Meanwhile, combine rest of grape juice with orange juice, half the lemon juice and the sugar, stirring until sugar is dissolved; then stir in the liquid gelatin.
Chill until thick and syrupy; then beat with rotary beater until light and fluffy.
Have cream thoroughly chilled; beat until stiff, add rest of lemon juice and beat until very stiff.
Fold thoroughly but lightly into grape gelatin and transfer to mold which has been rinsed with cold water.
Chill until firm.
Unmold onto cold serving plate.