Three fruits, and the word “natural” taken at face value: the recipe contains no flavouring at all. Turkish apple, hibiscus from Egypt, from Burkina Faso and from Nigeria, orange peel from Ghana: three organic ingredients, and nothing else.

In the sachet, each ingredient is easy to distinguish: the cubes of golden apple, the purple hibiscus calyces, the strips of orange peel. This legibility reflects the intention of the blend, a simple balance between the sweetness, the acidity and the fine bitterness of the citrus.

The liquor is ruby. The apple gives an immediately soft, almost sweet impression; the hibiscus instantly wakes the palate with its tartness, and the orange zest brings a slight bitterness at the finish that cleanses the mouth. The whole remains clear, frank and thirst-quenching, with no off notes. With only three ingredients, each one can be distinctly perceived from one sip to the next.

This orchard without caffeine has no set time, and the youngest ask for it as much as their parents do. Served hot, it accompanies a yoghurt cake, an apple tart, a fromage blanc with honey, a sugared crêpe. Infused then chilled, it makes a summer carafe that can be topped up with sparkling water and a few slices of orange.

Preparation requires a little patience: 3 to 4 g per 200 ml cup (15 to 20 g per litre), water boiling at 100 °C, then ten to twelve minutes, long enough for the apple to yield its sweetness and the hibiscus to give its full colour. Store it dry, in a tightly closed tin, away from heat sources and strongly scented spices.