Mixed Berry and Hibiscus Aspic

What better way to showcase gorgeous spring berries than to frame them in clear aspic where their colors brightly shine through and their flavor is minimally fiddled with.

The beauty of this dessert is in its simplicity, not to mention that it’ll make you want to be playful and dig out those whimsical molds, forgotten brioche tins and ornate bundt pans. It can serve up to twelve people which makes it perfect for parties. Kids love it!!

Enjoy it with ice cream or lots of whip cream, and by all means, have seconds, if you feel like it. It’s all berries and tea — well mostly.




Yield: 10 to 12 servings

Prep Time: 15 min

Total Time: 15 min + 4 hrs refrigeration

If you’re feeling festive, replace the 1 cup of cold water with riesling or champagne.


4 cups water, divided

4 envelopes (28 grams) unflavored powdered gelatin

¼ cup honey or 1/3 cup turbinado sugar, or to taste

2 hibiscus tea bags (or other fruity/floral herbal tea)

18 ounces mixed berries


Place 1 cup of cold water in a large glass bowl. Sprinkle the gelatin over it and let it sit 5 minutes.

Meanwhile, bring the remaining 3 cups of water with the honey or sugar to a boil. Remove from heat and add the tea bags. Let steep 3 to 5 minutes. Discard the tea bags. Taste and sweeten more, if you wish.

Add the hot tea to the cold gelatin mixture and stir well until dissolved. Let cool slightly.

Rinse a bundt pan with cold water (don’t dry it). Place the berries in the pan and pour the tea-gelatin mixture over the berries. Refrigerate 4 hours or longer. When the aspic is set, remove it from the fridge. Dip the pan briefly in warm water and turn onto a plate.

Serve cold with whip cream.

Other aspic recipes:
Charmoula Shrimp Aspic

Other berry recipes:
Raspberry Coconut Milk Ice Cream
Coconut Flour Raspberry Muffins



9 Responses to “Mixed Berry and Hibiscus Aspic”

  1. 1

    Gaz — 03/25/2012 @ 1:39 pm

    What an amazing and simple way to serve these fruits. This recipe is full of superfoods.

  2. 2

    Nisrine — 03/25/2012 @ 6:19 pm

    Gaz, it definitely has some great ingredients and is soo simple to make.

  3. 3

    Lydia — 03/26/2012 @ 3:55 pm

    Delightful spring dessert and lovely photos as usual.

  4. 4

    Eha — 03/26/2012 @ 5:05 pm

    Looks glorious, but wine definitely has to be part of the deal :) !

  5. 5

    Kati Mora — 03/27/2012 @ 8:29 am

    This dish looks so elegant and I love how it really lets the fruit take center stage. Berries are one of my favorite fiber-licious foods and this is such a creative way to incorporate them into a dessert. Yum!

  6. 6

    Dylann — 03/28/2012 @ 7:50 am

    This is such a easy springtime dessert. Quick question: If I did want to substitute 1 cup of champagne for 1 cup of water, should it be the water with the gelatin or part of the water that is boiled?

  7. 7

    Nisrine — 03/28/2012 @ 7:30 pm

    Dylann, it should be the water with the gelatin. If you want to use more champagne, sprinkle the gelatin over two cups of champagne and make the hot tea with two cups of water instead of three.

  8. 8

    Nuts about food — 03/29/2012 @ 2:09 am

    Beautiful! I have recently playing around with gelatine, cream and berries too…

  9. 9

    Christine @ Fresh Local and Best — 04/01/2012 @ 9:16 pm

    This is such an exciting recipe! Not only is it fun but it so beautiful!

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