Fill a litre jug with infusion while still warm, let it cool, add ice cubes and a few lemon slices: this is how the blend reaches its full potential. Ombelle composed it like a non-alcoholic cocktail, with lemon as the guiding thread.

This lemon is expressed in several ways: through lemon peel (2%), through a natural lemon flavouring and through lemongrass, a grass with a lemony scent. Around it come Turkish apple, hibiscus (Burkina Faso, Egypt, Nigeria), South African rooibos, rosehip, dried banana with a little honey, cane sugar and coconut oil, marigold petals and apricot, plus a natural mango flavouring. All the agricultural ingredients are organic.

The liquor is coral. The attack is lemony and bright, supported by the lemongrass; the flesh of apple and banana occupies the middle of the palate, the hibiscus adds a slight tang, and the finish remains clean and refreshing, without excess sugar.

Its recipe contains no caffeine, so it can be served whenever you like: hot in winter, iced in summer. It accompanies a meringue lemon tart, an exotic fruit salad, or a ginger chicken skewer at a lunch on the terrace.

It needs boiling water, 100 °C, and a long infusion, ten minutes at least, twelve at most; use 3 to 4 g per 200 ml cup, or 15 to 20 g per litre. Close the tin firmly after each use: the lemon aroma, like the mango, is sensitive to air and light.