Strawberry punch with Pitu

Ingredients for 20 servings:

• 2 ½ kg strawberries
• 300 g brown cane sugar
• 700 ml Pitu (Aguardente de Cana)
• 100 ml strawberry syrup
• 12 bottles of sparkling wine
• n. B. ice cubes

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Total time approx. 1 day 40 minutes

The day before, dissolve the cane sugar in the Pitu. Wash, hull, and quarter the strawberries. Stir the cane sugar-Pitu mixture occasionally. By the time the strawberries are hulled, the cane sugar should have dissolved quite a bit. Add the strawberry syrup and stir vigorously again. Pour over the strawberries, stirring gently. If not all of the strawberries are swimming in the alcohol, add a little more Pitu. Refrigerate until the next day. On the day of the party, when the guests arrive, place the ice-cold strawberry-Pitu mixture on the table, with ice cubes and chilled sparkling wine (I prefer dry rosé) in a champagne cooler next to it. Now add 1-2 ice cubes to the glass, add 1 scoop of the strawberry-Pitu mixture, and top up with sparkling wine. The mixture can be made as strong as you like and can tolerate. Some people even add mineral water. Depending on how strong the punch is, it can serve 20-40 guests. If you have any leftover strawberry-pitu mixture, you can drink it over the next few days or freeze it.