Mixed Berry and Hibiscus Aspic

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.


Mixed Berry and Hibiscus Aspic Recipe




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.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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