Combine Pisco, strawberries, sugar syrup, lemon juice and ice in a blender and process until blended. Refrigerate. Serve in 4ounce cocktail glasses with a fresh strawberry on the rim.
c.1997, M.S. Milliken & S. Feniger, all rights reserved
This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.
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