If you’ve tried to freeze fruits, especially delicate fruits, you may have encountered problems getting them back out of the freezer in anything other than a ball of ice. This is particularly problematic for raspberries and their ilk. There is a trick, this is it:
Spread the berries out on a cookie sheet and freeze them like that before you bag them.
The full process goes like this:
- Wash your pint of raspberries.
- Set the raspberries out on a towel or some-such to air-dry for 15ish minutes. Less water becomes less ice, which is good.
- Transfer your berries to a cookie sheet. The berries are not to touch each other.
- Slide the cookie sheet into the freezer for 30ish minutes. The berries should be frozen stiff when you take them back out.
- Quickly transfer the frozen berries into a freezer back and stick them back in the freezer before they can think about thawing.
My cookie sheet is, I think, a 12″ by 14″ and it comfortably holds a pint of berries. It’s also old and slightly crummy, so I’ve set a nice fresh sheet of tin foil on it to protect it from the berries and vice-versa.