How to Freeze Strawberries

This recipe was automatically translated from Romanian. View original here
How to Freeze Strawberries

How tempting it is to make simple frozen strawberries, in the classic form, to know that it is not a good idea at all. Namely the strawberries after thawing become bleached, discolored and I don't remember at all with the ones you put in the summer.

For a long time I was thinking of freezing strawberries in the form of puree or sauce, in the version with sugar but best with honey. This puree is perfect for anything - ice cream, pancakes, dumplings, lemonade, creams - the only effort you have to make is to take it out of the freezer 2-3 hours before consumption.

The big advantage is that you don't have to do much, just go through a blender, optionally a sieve and pour into glasses. It perfectly preserves most of the vitamins, aroma and taste of strawberries. The disadvantage is that it will take up space in the freezer, I went through this problem and I took a big freezer to keep everything I want without worrying that I don't have room in the refrigerator.

Yes, you can also make puree from any fruit you like, it is very good and you will remember me well in winter. It was in this round that I put sugar because I ran out of all my good honey reserves, but I recommend with honey, that it be a healthy puree to the maximum. The amount of honey or sugar is still not fixed, you can put it as you like, of course it will be nicer with a little more sweet but not much.

Because this year I have enough reserves of jams from last year, now I focus on freezing, it is the perfect method of preservation if you want maximum vitamins and flavors.

Ingredients

Strawberries
1 kg
or raspberries, currants, blueberries, blackberries, etc
Honey
200 g
or plain / brown sugar

Step by step

1

Wash the strawberries well, clean the leaves, be sure to let the water drain into a sieve.

2

Put them in a blender, add honey or sugar.

I put sugar now, because I ran out of good honey reserves and it still takes until the bees finish their work this year :)

3

Make a uniform and fine puree.

Strawberry and raspberry puree can be passed through a sieve, so you don't have small seeds in it - I left them here, they also have some healthy stuff and it's a shame to throw them away.

For finer cream recipes, you can separate the seeds through a sieve then, when thawing a small portion.

4

Pour the puree into small containers - small boxes or like me, in disposable glasses.

I recommend that they be small portions and you can very well orient yourself in winter as you thaw for recipes.

5

Put them in a tray, cover with cling film on top and put in the freezer.

After freezing you can put them in bags and they will be arranged more ergonomically in drawers.

6

It is a delicious puree, colorful, full of vitamins and aromatic - I use it for ice cream, pancakes, papanasi, creams, puddings, healthy jellies, lemonade, etc.

Good appetite!

Quantity: 1 kg
Prep time: 10 min
Difficulty: easy
Ready in: 10 min
Publish date:
Collections: Canning

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