Apple pieces, rosehip, hibiscus, currants, almonds, a little clove oil and cinnamon come together here in a fruit tisane built on the memory of Viennese apple strudel. The cup leans rich and warming rather than sharp, with a soft floral edge from the hibiscus and a natural sweetness that doesn't need much help from a sweetener. Underneath the apple and cinnamon there's a nutty almond note and a faint clove spice, plus rosehip's characteristic tang running through the fruitiness.
It sits in the herbal category, closer to a spiced fruit infusion than a true tea, since there's no tea leaf listed among its ingredients. Notes to expect in the cup: floral, hibiscus, fruity, orange, berries, rosehip, apple and honey. It's built for serving cold. Brew it hot first at around 93°C (just under boiling) for about seven and a half minutes, using roughly one to two teaspoons per 8-ounce serving, then strain out the solids. Sweeten with honey or sugar if you like, let it cool to room temperature, and refrigerate until properly chilled before pouring over ice. A slice of fresh apple or a mint sprig makes a fitting garnish, and fresh fruit — more apple, orange, berries — can go straight into the glass for extra flavour. For a grown-up version, a splash of Prosecco, champagne or white wine plays well against the cinnamon and fruit, turning it into something suited to a warm-weather gathering rather than an everyday glass.
