Freezing fruit

[gillonstewart]

Given the time of year, you get quite a lot of reduced soft fruit at the superb, strawberries and raspberries mostly. You never seem to get more than a punnet or two at a time though.

What are the general thoughts on freezing them and using them defrosted?

I know raspberries don't change too much but strawberries go mushy a weird when they defrost it don't know if still suitable for wine.

 

[jof]

Used to use frozen blackberries in wine.

But these days mostly make beer.
But you could add some gin to your excess berries, it's not just slow gin you can make.
And once it's done, have the fruit with ice-cream & meringue

 

[Mr_S_Jerusalem]

Works better frozen, you get more juice out of it.

 

[Cwrw666]

Works better frozen, you get more juice out of it.

Yup, ruptures the cell membranes which lets the juice out. I freeze all my apples before making cider. Turns them to mush which makes scratting a doddle. Last time I didn't even bother scratting, just squished them whole. Got a bit less juice out but scratting is such a mess.