The name says it all: an infusion to share, that brings the whole tribe together around the table. To achieve this, the recipe combines familiar fruits and others from further afield, and a leaf one would not expect in an exotic blend: lemon balm.

Turkish apple forms the base. Hibiscus, of Egyptian, Burkinabe and Nigerian origin, brings acidity and colour; rosehip, from South Africa, Eastern Europe and Chile, a berry note. Then come lemon balm, orange peel, banana chips (which also contain honey, cane sugar and coconut oil), marigold petals and mango, with two natural flavourings, orange and mango. Every agricultural ingredient is organic.

In the cup, the liquor is orange-red. The nose recalls a fruit salad; the palate balances the tartness of the hibiscus and the sweetness of the banana, which the orange zest lifts. Lemon balm, of the mint family, adds at the finish a lemony, herbal note that sets this blend apart from purely fruity infusions.

Caffeine-free, it is recommended at the end of the day, served warm or cold. It goes with a citrus salad, a pineapple cake, a sorbet. In summer, a jug infused then chilled keeps for a day in the refrigerator.

Patience matters here: ten to twelve minutes, in water at 100 °C, so that the fruit pieces open up. Use 7.5 to 10 g for half a litre, that is, 15 to 20 g per litre. We weigh it for you, in pouches from 15 g up to family sizes.