Fruit infusion Farandole

A dance of flavors

With Farandole, we wanted to celebrate simple pleasures, like those found in spring markets and colorful fruit baskets. This blend was born like a lively village dance: each ingredient arrives with its own rhythm, color, and texture, all coming together in a joyful and fragrant dance. Strawberry, orange, apple, hibiscus, rhubarb… a farandole of notes to kick off the infusion season.

A flower with a thousand faces

At the heart of Farandole, one flower catches everyone's eye: the hibiscus. Cultivated since antiquity in West Africa, this scarlet flower has become a staple in the traditions of many countries, from Egypt to Jamaica, from Senegal to Mexico. Wherever it grows, it becomes a beverage: thebissapSenegalese, red and bright, refreshes the markets of Dakar; in Egypt, thekarkadéaccompanies scorching days and family ceremonies; in Jamaica, thesorrel drinkcelebrates Christmas, married to spices and ginger.

Fruit water and food pairings

Farandole charms with its remarkable versatility. Lightly sweetened and enlivened by a tangy freshness, it pairs equally well with a delicate strawberry tart or a savory dish with fruity notes, such as a vegetable medley with preserved lemon. Served warm, it blends seamlessly with light desserts. Chilled, it becomes the subtle complement to a brunch or summer lunch, fresh, vibrant, and always perfectly at home.

Recipes and cocktails based on Farandole fruit infusion

Farandole lends itself to frozen treats: transformed into ice cubes, it colors and perfumes a carafe of sparkling water. Crushed into a granita and flavored with a dash of tea syrup, it becomes a delightful treat. Cold-brewed and lightly sweetened, it makes the ideal base for a fruity mocktail or, for a more mature experience, paired with a splash of prosecco or brut champagne for a festive rosé aperitif.