Red Berry and Hibiscus Soup, Iced Rosé Shavings Recipe - Great British Chefs
This refreshing desert from Claude Bosi has a base of berry and hibiscus soup, and is topped with a simple, fragrant rosé granite.
Ingredients
- 500g of mixed summer berries
- 500ml of spring water
- 2 hibiscus tea bags
- 250g of cane sugar
- 250g of glucose syrup
- 25g of lemon juice
- 500ml of rosé wine
- 125ml of spring water
- 50g of cane sugar
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