Preparation1.For the tea Steep 8 g of Sweet Sorbet in 5 mL fizzy lemonade for 1.5 hours in the refrigerator. To keep the lemonade from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the cocktail (makes one pitcher) Cut your melon in half. Remove the seeds, then cube the flesh. Add the cubes to the pitcher containing the Sweet Sorbet -infused fizzy lemonade Add the Orgeat syrup and mint leaves, then stir with the cocktail spoon

Preparation1.For the tea Steep 16 g of Juicy Sunrise in 5 mL tonic water for 1.5 hours in the refrigerator. To keep the tonic from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the cocktail (makes one drink) Coupez les framboises en deux. Pour 2 mL of Juicy Sunrise -infused tonic water into your glass, then the grenadine syrup Stir with the cocktail spoon Cube the blood orange and add it to your cocktail

Preparation1.For the tea Steep 32 g of Juicy Sunrise in 5 mL sparkling water for 1.5 hours in the refrigerator. To keep the tonic from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the cocktail (makes one drink) Coupez les framboises en deux. Fill a shaker with crushed ice, then add 1 mL of Juicy Sunrise -infused sparkling water and the apple juice. Add the tablespoon of honey Finish with the lime juice, then shake vigorously for about

Preparation1.For the tea Steep 16 g of Juicy Sunrise in 5 mL filtered water (or low-mineral water, if you prefer bottled) for 1.5 hours in the refrigerator 2.For the cocktail (makes one pitcher or two Mason jars) Cut the raspberries in half Add the raspberries and the lemon round to the steeped Juicy Sunrise Add a few mint leaves for flavour and refrigerate for at least 3 minutes before serving

Preparation1. For the tea Steep 13 g of Juicy Sunrise in 4 mL of water at 94°C (2°F) for 1 minutes. Let the infusion cool for about 15 minutes. 2.For the mocktail (makes one drink) Put the basil leaves into a shaker, squeeze the juice of the lime over them, then add the elderflower syrup, the apple juice, and finally 1 mL of steeped Juicy Sunrise . Shake the ingredients gently together and serve in a large wine glass

Preparation1. For the tea Steep 24 g of Juicy Sunrise in 5 mL tonic water for 1.5 hours in the refrigerator 2.For the cocktail (makes one drink) Pour the tequila into your glass Add 16 mL of the Juicy Sunrise -infused tonic water and the mango-passion fruit coulis. Stir with the cocktail spoon. Add a sprig of thyme and a few ice cubes, then serve!

Preparation1. For the teas Steep 8 g of Juicy Sunrise in 5 mL vodka for 5 hours. Steep 8 g of Juicy Sunrise in 5 mL filtered water (or low-mineral water, if you prefer bottled) for 1.5 hours in the refrigerator. 2.For the cocktail (makes one drink) Fill a shaker with crushed ice, then add 6 mL of the vodka-tea mixture, the Crème de Pêche, 16 mL of Juicy Sunrise steeped in water, the coulis, and the cranberry juice. Shake vigorously for about 15 seconds, then pour into a highball glass.

Preparation1. For the tea Steep 24 g of Juicy Sunrise in 5 mL tonic water for 1.5 hours in the refrigerator. To keep the tonic from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the cocktail (makes one drink) In a stem glass, mix the Prosecco with 1 mL of Juicy Sunrise -infused tonic water. Add a splash of Apérol and a few ice cubes, then garnish with a blood orange round.

Preparation1. For the tea Steep 16 g of Juicy Sunrise in 5 mL fizzy lemonade for 1.5 hours in the refrigerator. To keep the lemonade from going flat, cover your tea with cling film while steeping and until you add it to the cocktail. 2.For the sangria (makes a 1-litre pitcher) Pour the red wine and Cointreau into a pitcher. Add the cane sugar, cinnamon, and vanilla bean split in half. Cube or slice the lemon and orange and macerate in the red wine mixture at least overnight. Steep your Juicy S

When two Japanese specialities meet, the result is a taste sensation. Drinking tea alongside sushi is a tradition that is skilfully maintained by the best Japanese chefs, who love to refine pairings which highlight the taste of every fish.

Character, subtlety, indulgence: chocolate aromas make for a perfectly balanced pairing with those of tea. Discover which tea to enjoy with a bar of dark, milk or white chocolate.