The rosehip, fruit of the dog rose, reddens in the hedgerows in autumn, when the apples fall and the spices come out again. This blend brings together these two seasonal fruits with cinnamon and ginger, to compose an October walking infusion.

Turkish apple forms the base, accompanied by ginger from China, Nigeria and Peru, and cinnamon sticks from Indonesia and Viêt-Nam. Rosehip, liquorice root, hibiscus, lemon peel, peppermint and whole verbena complete the recipe, entirely organic.

Copper-coloured, the blend already smells of a warm tart. The rosy amber liquor envelops from the first sip: baked apple flesh, warmth of ginger and cinnamon, natural sweetness of liquorice. A touch of lemon and mint then airs the finish.

It is drunk in the evening, caffeine-free, after a walk or after dinner. It accompanies an apple tart, roasted chestnuts, a walnut cake. It can also be prepared in a large teapot for the whole family, and is happily drunk with a cloud of warm milk or a spoonful of chestnut honey. Children enjoy it lukewarm, with a slice of gingerbread. Prepared in a carafe, it keeps a day in the refrigerator.

For a litre, allow between 12 and 15 g of blend, poured into boiling water at 100 °C; let it infuse for seven to ten minutes. Keep the tin tightly closed, in a cool, dry place, away from light.