Blanch the gingko nuts and snow fungus in a pot of boiling hot water for 5 minutes. Drain well and set aside.

Boil the mixed California Raisins in 50ml of water in a clean pot, and then add in the rose wine. Set aside.

Bring 300ml of water to a boil in a clean pot, return the blanched gingko nuts and snow fungus, boiled mixed California Raisins, add rock sugar to the pot and cook for another 20 minutes; stir continuing until rock sugar dissolved.

Ladle the soup into a serving bowl and serve hot.