New version of a Vichy effervescent pastille

Jacques Décoret


For 20 people

2 l of Vichy water
150 g of icing sugar
110 g of bicarbonate of soda
110 g of cream of tartar
12 drops of mint essence


Allow the Vichy water to evaporate slowly, recuperating the mineral salts, then mix this powder with all the other ingredients.

Dampen slightly, press and dry. Serve in a tall glass.

Compared to traditional pastilles, those made using this recipe can be drunk and are effervescent.