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Eugénie Tisane

Appears in
top 1000Cuisine Minceur
Cuisine Minceur

By Michel Guérard

Published 1986

  • About
Equal amounts of heather flowers, maize silk, horsetail, uva ursi (bearberry leaf) and cherry stalks (all obtainable from herbalists).
Take one level tablespoon of this mixture for each 25 cl (½ pint) of water: Proceed as for a classic tisane. During the infusion, add to the water half a lemon, half an orange and a small bunch of fresh mint. To serve, strain and serve in a tall glass with ice cubes. Sweeten with sugar substitute to taste. Add the juice of half a lemon, decorate with attractive fruits in season and a few fresh mint leaves.

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