Cut about 50 g strawberries into pieces. Put the remaining strawberries in a bowl with the sugar and sparkling wine. Mix with the hand blender for about 5 minutes until the sugar has dissolved. Mix the strawberry pieces and the almond slivers into the puree.
Fill into small glasses and screw tight. The shelf life in the refrigerator is then a maximum of 3 days.
The puree goes particularly well with muesli, yoghurt or on its own with toast and butter croissants.
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