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Sgropin
LIDIA BASTIANICH
of
Felidia and Becco
Serves eight.
1 cup Prosecco di Conigliano
2 ounces grappa or vodka
1 pint lemon sorbet
6 sprigs mint
Currants or champagne grapes
Put the prosecco, grappa, and lemon sorbet in a blender and blend until it looks like a smoothie. Pour into champagne flutes and top each with a sprig of mint and currants or a cluster of champagne grapes.
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