Strawberry punch tastes best with fresh ripe strawberries. Particularly aromatic are the dark red strawberries or the smaller wild strawberries that can sometimes be found at the edge of the forest or in clearings. Ripe strawberries, which are also dark red when cut inside, do not need to be sweetened with sugar. Light strawberries, which are very light or almost white when cut in the middle, should be sugared slightly before being sprinkled with brandy. Frozen strawberries are not so good because they become too soft when defrosted and the strawberry punch can become cloudy. But if you would like to use frozen strawberries, I would put them frozen in the punch and let them defrost. So that the strawberry punch is not too sweet, but tastes fruity, it is best to use a well chilled white wine, such as a Mosel Saar Ruwer, which tastes slightly tart fruity. Place ripe strawberries in a sieve and rinse briefly under running water. Drain strawberries well. Remove the leaves and halve larger strawberries. Smaller strawberries can be left whole, as shown in the picture above. Place strawberries in a bowl and sprinkle with brandy. Let the strawberries steep briefly in the brandy. Pour the chilled white wine over the strawberries. Pour well chilled dry sparkling wine over the strawberry punch shortly before serving. The amount of strawberry punch can be increased by doubling or tripling the proportion of ingredients. Smaller quantities for couples or singles can also be prepared directly in a small glass, so that you don't have to prepare a big punch.