Iced tea

Iced tea can be made with all types of tea, from single-estate to flavoured. Some herbal teas, such as Gardens, can also be enjoyed iced.

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.

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!

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. Steep the tea Steep 8 g of Summer Fizz in ½ L filtered water for half an hour in the refrigerator 2. Mix the cocktail Squeeze the juice from half a lime into a glass and add 18 mL of apricot juice Pour in 1 mL Orgeat syrup and 1 mL of the steeped Summer Fizz Fill the glass with crushed ice and top off with ginger ale

Preparation1. Steep the tea Steep 8 g of Summer Fizz in ½ L tonic for one hour in the refrigerator 2. Mix the cocktail Pour 5 mL of cranberry juice into a shaker Add 15 mL raspberry coulis and 15 mL mango passionfruit coulis Top off with 6 mL of the Summer Fizz tonic concoction. Shake with a few ice cubes

Preparation1.For the tea Steep 8 g of 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.Mix the cocktail (makes one drink) Fill a shaker with crushed ice, then add 12 mL of -infused tonic water and the juices Shake vigorously for about 15 seconds, then pour into a lowball glass such as a whiskey glass Finish with a splash of grenadine