Strawberries and Cherries in Week-End à Paris Syrup

A slow Saturday, a bowl of strawberries and cherries glistening in a cool, fragrant syrup: Dammann Frères’ Week-End à Paris Tea N°501, a lightly oxidized oolong with cherry and peach blossom, almond and rose, perfumes the fruit with its quiet elegance.

Serves 4 · 15 min + 1 h chilling

1. Brew 4 g of Week-End à Paris tea in 3/4 cup (180 ml) of water at 194°F (90°C) for 5 minutes, then strain.
2. Stir in 3 tbsp of sugar until dissolved and let cool.
3. Combine 10.5 oz (300 g) of halved strawberries and 7 oz (200 g) of pitted cherries in a bowl, pour the tea syrup over them and refrigerate for 1 hour.
4. Serve in small bowls with a dollop of whipped cream or an almond financier on the side.

The star of this recipe: Week-End à Paris Tea N°501, by Dammann Frères.