The name evokes summer in the garden, picking strawberries, then redcurrants and blackcurrants, and finally blackberries along the brambles. Récolte de Fruits Rouges Bio gathers these small fruits in a caffeine-free infusion, but it is Turkish apple that forms its base.

Its dried fruits provide the flesh and the sweetness. Hibiscus from Egypt, Burkina Faso or Nigeria brings colour and acidity, elderberry from Ukraine, Bulgaria or Croatia brings depth. Then come rosehip, strawberry, bramble leaves, blackcurrant, blackberry and redcurrant, highlighted by natural strawberry, raspberry and blackcurrant flavourings. Fruits and plants, without exception, are organic.

The liquor is garnet, with fine density. On the palate, the tartness of hibiscus and rosehip leads the way, promptly followed by the sunny fruitiness of strawberry. Elderberry and blackcurrant darken the middle of the palate, while apple binds the whole with its sweetness. The finish is lively and refreshing.

It calls for a long infusion, ten minutes and up to twelve, with water leaving the kettle at 100 °C. For a one-litre teapot, 15 to 20 g; for one cup, 3 g, or 4. Hot in winter, in summer it becomes a red carafe to serve iced, with a few fresh mint leaves. It pairs well with a panna cotta, a Breton shortbread, or a pavlova.

You will find it loose leaf in our shops in the South-West and on the Côte d’Azur, weighed on site, from the small 15 g bag up to formats of several kilos. At home, an airtight container, kept away from daylight, is enough to preserve it.