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Credit: Giada De Laurentiis, Everyday Italian (Clarkson Potter, 2005)
The National Culinary Review, July/August 2013
1 cup chilled prosecco
2 T. chilled vodka
1/3 cup frozen lemon sorbet
¼ t. chopped fresh mint leaves
Method: Pour prosecco and vodka into two champagne flutes, dividing equally. Spoon 1 scoop sorbet into each flute; sprinkle with mint. Serve immediately.
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