Okay, so. RASPBERRIES! They were on sale, and they were GORGEOUS! So I bought a bunch of ’em. I’m so excited!!
Today I’m going to teach you how to freeze fruit, especially berries, perfectly so that A) They won’t all stick together in a large mass when they come out of the freezer, and B) So that you can use them for decor in various things you might want to make, without them looking like mashed, mangled globs of juice. You may already know all about this, but since I have plans to post some raspberry recipes in the coming weeks, I’d like to make sure that if you pick up some berries now, they’ll be good and ready for you to use when you need ’em.
First, wash the berries. Raspberries are extremely delicate, so I pretty much just rinse them off with cold water and call that good enough – Otherwise they can get pretty messy.
Next, lay some plastic wrap out on a cookie sheet and set the berries all over the surface of it. Try to keep the berries from touching each other.
Place the cookie sheet in the freezer, uncovered, and leave it for about 2 hours, or until the fruit is frozen solid.
Remove from the freezer, and shake the berries off of the plastic wrap and into a zip-lock bag. Return to the freezer until ready to use.
And there you have it! Short and sweet. This method also makes measuring for recipes, smoothies, etc WAAAY easier than trying to chip bits of fruit off of a block of frozen juiciness. Yay!
Note: You can use this method with pretty much anything – Mangoes, peaches, apricots, plums, cherries, grapes, or berries. Just make sure that if you’re trying this method with anything large, you should always make sure to remove the pits and cut them into small pieces before you freeze them. It depends on how big they are (small strawberries can just be left whole), and what you’re planning to use them for in the future. Still, as a general rule for most things, it’s easier to deal with smaller chunks than bigger ones.
Back next week with some awesome!