- 6 tablespoons superfine sugar
- 4 cups fresh strawberries, hulled and quartered
- 1 cup evaporated milk
- 2 cups pisco
- 4 cups ice
- 6 strawberries, for garnish
Combine the sugar, strawberries, milk, and pisco in a blender and pulse until smooth. Add the ice and blend until liquefied. Serve in tall glasses and garnish each with a strawberry.
Recipe courtesy of Latin Chic by Carolina Buia and Isabel Gonzalez, published by Rayo, 2005