Cold raspberry soup with ice and red berries

Name: cold raspberry soup with ice and red berries
Total time: 80 min
Yield: 4
Ingredients: 400 milliliters ros; 2 tray raspberry; 60 gram sugar; 4 bulb lemon sorbet; 8 twig Red berry; 1 tablespoon fresh fresh mint

Ingredients

400 milliliters ros
2 tray raspberry
60 gram sugar

4 bulb lemon sorbet
8 twig Red berry
1 tablespoon fresh fresh mint

Directions

Cut the fresh fresh mint into strips. In a pan, bring half of the rosé and three quarters of the raspberries to the boil and simmer for six to eight minutes until the raspberries are soft.
Rub these raspberries with wine over a bowl through the sieve.
Add the sugar to the still warm mixture and dissolve the sugar with stirring. Stir in the rest of the rosé.
Allow the mixture to cool down and then cool in the refrigerator.
Serve the raspberry soup with a bread roll sorbet in the middle. Garnish with raspberries, sprigs of red berries and mint.