Summer Entertaining 2000: Mother Cooks Best


  Sgropin

The Chef
LIDIA BASTIANICH of Felidia and Becco

Servings
Serves eight.

Ingredients
1 cup Prosecco di Conigliano
2 ounces grappa or vodka
1 pint lemon sorbet
6 sprigs mint
Currants or champagne grapes

Mixing Instructions
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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