Preparation Add 15g Water Garden to ¼ litre almond milk. Leave to infuse in the fridge for 5 hours. Remove the infused leaves. Then, in a blender, combine the ¼ litre infusion with 4g fresh coconut milk, 4g agave syrup and 2 slices of mango. Serve.

Recipe by Bastien Gardrat

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 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

Preparation Infuse 1 g of Maté Clássico or Mate Verde Chimarrão in 2 ml of water at 9°C for 1 minutes Filter and cool the liqueur Fill a long drink glass with ice (ice cubes or crushed ice), mix 4 ml of mate liqueur and 5 ml lime Add the Ginger Beer

Preparation Infuse the Hammam Tea in the water at room temperature for 3 minutes. Remove the infused leaves. Pour the tea into an ice cube tray and place in the freezer. When the ice cubes are ready, crush them, then mix with a few raspberries, the runny honey and the lemon juice. Serve.

by Evelyne & Clara

This summer, enjoy a delicious non-alcoholic creation with the scent of coconut and pineapple. A low-tea mocktail that's as refreshing as it is exotic, for sipping at any time of the day or evening!

Preparation Place 15g (.5oz) of Fruit Garden in 75 cl of lemonade. Leave in the fridge for 3 to 4 hours to infuse. Remove the infused leaves. Place the raspberries in a large bowl and cover with the sparkling Fruit Garden infusion. Serve.

Preparation Steep 1 XL tea bag of Organic Icy Mint in ½ litter of fizzy limonade at room temperature for 2 hours. Refrigerate. Pour 4 oz (12 mL) of the Icy Mint concotion into each glass, then add a drizzle of blackcurrant syrup.

Preparation Infuse 8g Spring Tea in the artisan lemonade for 3 minutes. Remove the infused leaves. Place in the fridge for at least 1 hour. Add a few mint leaves before serving. Serve.

Preparation The night before if possible, steep the Organic Spicy Passion in 12 oz. (36 mL) of filtered water at 175°F (8°C) for 4 min. Let cool and place in the refrigerator. Put the coconut milk in the refrigerator. In a shaker or blender, combine the maple syrup, coconut milk, and cold Organic Spicy Passion . Serve very cold with an orange slice.

Preparation Steep the Organic Spicy Passion in 13.5 oz. (4 mL) filtered water at 175°F (8°C) for 4 min. Let cool and place in the refrigerator. Slice 2 bananas into rounds and freeze. In a blender, combine the 2 frozen bananas, steeped Organic Spicy Passion , vanilla ice cream, sugar, and vanilla extract. Blend until the milkshake is smooth and even in consistency. Pour into glasses and garnish with a cinnamon stick or a skewer of banana slices.

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L fizzy lemonade for two hours in the refrigerator 2. Mix the cocktail Pour the fruit juices into a glass filled with ice cubes Add 1 mL raspberry coulis followed by 5 mL of the Summer Fizz lemonade concoction

Preparation Pour the matcha latte into a shaker. Add the milk and sugar, then the crushed ice. Shake vigorously for about 2 seconds. This will create a rich froth for your latte. Enjoy!

Preparation Pour a heaping teaspoon of matcha latte into a large mug. Add the milk, hot or cold depending on your preference. Use an electric matcha whisk to froth your latte, moving the whisk up and down.