Dragon fruit, or pitaya, lends this infusion its name, its pink colour and its taste of exoticism; the recipe itself contains none. It creates a blend that evokes it using red fruits, citrus and fresh plants, all organic.

Apple from Turkey forms the base. Lemongrass from Egypt and lemon peel from Spain and Ghana bring freshness; hibiscus, strawberry and raspberry the colour and the fruit; mint an aromatic touch. Dried banana (banana, coconut oil, cane sugar, honey), pieces of apple and a hint of stevia complete the sweetness. No flavouring has been added.

When dry, the blend intrigues with its pink flashes and pale strands. The liquor, coral pink, evokes an exotic lemonade: the lemongrass gives the first note, fresh and lemony; the soft flesh of apple and banana follows, lifted by a slight tartness, before a clean, fruity finish.

Naturally caffeine-free, it suits every time of day, and children enjoy it lukewarm or iced. Thanks to the stevia, it needs no added sugar. It accompanies a red berry salad, a clafoutis, a vanilla ice cream.

Use 3 to 4 g per 200 ml cup, or 15 to 20 g for one litre, then pour water at boiling point, 100 °C, and wait ten to twelve minutes. For an iced version, infuse hot, let cool, then keep chilled. Store it in a dry place, in a tightly closed tin.