The ruby colour of this herbal infusion owes nothing to hibiscus: it comes from the red beetroot, grown in Germany, which is one of its main ingredients. Combined with Turkish apple, it gives this winter infusion an unexpected character, both fruity and earthy.

Around this duo, the recipe, made from organic farming, brings together Egyptian fennel, ginger, anise, birch leaves, nettle, lemongrass, lemon peel, liquorice root, coriander seed, cut burdock root and dandelion. The roots and leaves provide a herbal base, the spices the warmth.

Purple and blond, the loose leaf smells of a country cellar. In the cup, the sweetness surprises first: the natural sweetness of beetroot and apple wraps around the palate. The ginger then bites, the anise rounds it off, and the lemongrass brightens the finish with a citrus note.

As its name suggests, it is an infusion for the cold season, designed for winter afternoons and festive periods. Entirely caffeine-free, it is drunk hot, in a large bowl. It goes well with a chocolate cake, a walnut tart or fresh goat’s cheese with honey.

For a large 300 ml bowl, allow 4.5 to 6 g; for one litre, 15 to 20 g. The water boils at 100 °C, and it needs ten to twelve minutes, the time required for the roots and the pieces of beetroot. It is sold loose, by the weight you choose, from a 15 g bag up to several kilos.