This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Pour nectar into medium saucepan over medium heat, and bring to simmer.
Gradually add gelatin, whisking continually until incorporated.
Switch to rubber spatula, and stir gently, skimming off any bubbles that form.
Spoon mixture into mold(s) of your choice.
Chill in freezer one hour until set.
Remove from molds and store in airtight container.