Raisin is rare in an infusion, and it is what gives this Christmas blend part of its roundness. It comes from the United States, South Africa and Uzbekistan, and is here combined with Turkish apple and hibiscus, which come from Egypt, Nigeria and Burkina Faso.

The composition, made with organic agricultural ingredients, also includes rose hips, orange peel, cinnamon sticks, clove and black pepper, together with a natural orange flavouring and a natural cinnamon flavouring. The raisins are coated with a little vegetable oil, as is customary for dried fruit.

Dry, the blend recalls gingerbread and candied orange. The liquor is garnet. The sweet flesh of the apple and the raisin opens the tasting; the tartness of the hibiscus follows, then the cinnamon settles in, warm and round, lifted by a touch of pepper. The whole evokes market mulled wine, without the wine.

Naturally caffeine-free, it is designed for winter afternoons and festive days. It goes with December teatimes, with cinnamon shortbread, panettone or a pear tart. For a festive table, prepare a large quantity and serve it in a warm carafe with a few orange slices.

Use 15 to 20 grams of blend for one litre of water brought to 100 °C, and infuse for ten to twelve minutes. A closed tin, kept in the shade, helps the orange and cinnamon aromas keep their brightness.