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1. Se spală strugurii, se rup boabele de pe ciorchine şi se sfărâmă într-un vas. Strugurii şi sucul se pun într-un borcan şi se lasă 4 zile.
2. Mustul obţinut se trece prin sită. Se amestecă cu sucul natural de portocale.
3. Se poate consuma proaspăt sau poate fi păstrat la rece, câteva zile.
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