Red berry and hibiscus soup, iced rosé shavings

  • 4
  • 60 minutes plus time for the berries and tea to infuse and granite to set
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This refreshing desert from Claude Bosi has a base of berry and hibiscus soup, and is topped with a simple, fragrant rosé granite. The soup needs time to infuse overnight, so be sure to start this dish in advance.

First published in 2023
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Berry soup


  • 500ml of rosé wine
  • 125ml of spring water
  • 25g of lemon juice
  • 50g of cane sugar



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

  • 500g of mixed summer berries

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

  • 250g of cane sugar
  • 250g of glucose syrup
  • 25g of lemon juice

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

  • 500ml of rosé wine
  • 125ml of spring water
  • 25g of lemon juice
  • 50g of cane sugar

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

First published in 2023

A legend amongst his peers and known for combining highly skilled classical techniques with the world’s best produce, Claude Bosi is one of the best chefs in the UK today.

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