We no longer need to introduce Angèle Ferreux Maeght , the founder of La guinguette d'Angèle , the spot that is creating a buzz among fashion editors in Paris for its healthy and sexy dishes. On the occasion of the hot weather, we go to the stove to make the Summer Beauty recipe , from his highly photogenic book Eaux et infusions détox published by Marabout .
Ingredients to shop
For about 1.5 liters
1 punnet of cucumber flowers
1 handful of verbena leaves
1.5 liters of water
A few ice cubes
Wash the peach, cut it into quarters. In a decanter,
insert the ice cubes, peach quarters, flowers
cucumber and verbena leaves. Add water.
Leave to infuse for 20 minutes in the fridge.
WELL DONE :