One July evening, the heat subsides, the sky takes on an orange hue, and you look for a light, fragrant cup. This blend was composed for this moment, between the orchard and the flower garden.

Egyptian lemongrass comes first, followed by Turkish apple and ginger, grown in China, Peru and Nigeria. Apricot provides its flesh, chamomile and rose petals their floral sweetness, black pepper and cinnamon a touch of spice, and cornflower blooms their colour. All of it is organic.

Blond and flowery, it is already a promise before infusion. The liquor is golden. The fresh lemon of the lemongrass opens the tasting, then ripe apricot and the honeyed note of the chamomile settle in; the black pepper finally adds a light tingle that stops the cup from becoming too sweet.

In the evening, it is drunk hot or lukewarm: it contains no caffeine. It also lends itself to an iced version, infused hot then chilled. It accompanies an apricot tart, a melon salad, a vanilla ice cream. For a summer dinner on the terrace, serve it in a carafe over ice with a few slices of fresh apricot and a stalk of lemongrass: its golden colour and floral scent make it an elegant non-alcoholic drink.

About 3 g per cup, 14 to 17 g per litre; the water is at 100 °C; steep for five to ten minutes. Ombelle packs it to order, in sachets designed to preserve its taste quality.