By Leite's Culinaria on June 05, 2014
Tessa Kiros | Food From Many Greek Kitchens | Andrews McMeel, 2011 This ouzo sorbet is like a soft snow, sweet an, well, ouzo-y. It works well after a meal, sort of like an after-dinner mint.–Tessa Kiros LC Ouzo 12, Me 0 Note When in Greece, it’s quite possible you’ll encounter Ouzo 12. It’s one of the most common brands of ouzo—that astringent, licorice-like booze that really packs a wallop. . . .
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By Karen Ballum