Red berry and hibiscus soup, iced rosé shavings

Wash and pat dry the berries. Cut any large strawberries in half. Place them in a shallow layer in a glass dish or bowl

Boil the water and add the teabags. Infuse for 1 hour

Remove the tea bags, add the sugar, glucose and lemon juice. Bring to the boil again, then carefully pour over the berries. Allow to cool down completely before covering and refrigerating overnight

To make the granite, warm the wine until it starts to simmer, then add the water, lemon juice and sugar. Stir to dissolve the sugar, then transfer to a shallow square or rectangular container

Chill until completely cold, then transfer to a flat shelf in the freezer. When the mixture starts to solidify, scrape up the frozen sections with a fork. Freeze again and check back every 30 minutes or so, scraping the surface continually until the mixture is frozen and powdery. Store in the freezer until needed

Chill four dessert bowls for serving the dish

To serve, use a slotted spoon to carefully scoop a mound of berries into the centre of each chilled bowl, and then spoon a little of the soup around the berries, taking care to leave some of the berries protruding out the top. Spoon some of the granite on top of the berries just to cover them. Enjoy ice cold