Pour 1/2 cup of cold pink juice into a shallow bowl. Sprinkle the gelatin evenly over the surface and let it bloom undisturbed for 5 to 10 minutes.
In a saucepan, heat the remaining 2 1/2 cups of juice and the sweetener over medium-low heat until steaming and dissolved. Do not boil.
Remove from heat. Add the bloomed gelatin into the hot liquid and whisk gently for 2 to 3 minutes until completely dissolved and clear.
Skim any foam from the surface. Pour the mixture into serving glasses or a glass dish.
Refrigerate for at least 4 hours, or preferably overnight, until completely set and firm.
