- 3 melons cut into cubes or use melon baller
- 1 cup Elderflower sirop or jam
- 1/2 cup favorite tea bag
- 2 bags cammomile flowers
- 12 leaves Hyssop or mint
- 1 quart mineral water
Place all the ingredients in a pitcher and marinate overnight.
Pour into tall glass and serve with a red-white-blue (raspberry-blueberry-lemon) scoop of sorbet. Decorate with camomille flower