Six ingredients only, and one question settled in advance: that of sugar. Stevia, a South American plant whose leaf has a naturally sweet taste, goes into the blend Soir Sucré Menthe Stévia Bio and gives the cup a sweetness that needs no adjusting.

Before it, Turkish apple leads the blend, followed by lemongrass and mint, both from Egypt, then hibiscus and orange peel. Each of these ingredients is organic. In the pouch, the colours mingle: the blond of the apple, the green of the mint, the deep red of the hibiscus.

The liquor takes on a rosy tint. Apple gives first its roundness, mint a fine freshness that does not chill the palate, hibiscus a light tartness, orange a gentle note. Stevia ties it all together with a clean, vegetal sweetness that lingers briefly on the finish. One thinks of a fruit dessert, served in a cup.

Naturally caffeine-free, it is made for the evening. It steeps for seven to ten minutes in boiling water (100°C), at 12 to 15 g per litre, or one small spoonful of 2.5 to 3 grams per cup. Served lukewarm, it can take the place of dessert; it also goes well with a plain crêpe or a few almonds. A strip of fresh orange peel placed in the cup extends the citrus note. An airtight tin, kept dry and away from light, preserves it; our shops in Nice and Bordeaux pack it to order.