Raspberry is an exceptionally useful and tasty berry. In order to be able to include raspberries in the diet and in off-season, it is harvested in various ways, including, and frozen. It should be noted that the freezing of berries is one of the most optimal ways of harvesting them. Practically when freezing food we lose only a small part of vitamins and other useful substances.
How to freeze fresh raspberries?
- Of course, it's good if you have a separate powerful freezer on the farm that provides shock freezing, but you can completely manage a modern and powerful refrigerator.
- The berries of raspberries must be touched before freezing. We remove leaves, accidentally caught insects and ripe berries, leaving only whole, elastic, undamaged.
- Before freezing, gentle raspberries are best not washed, so that they do not lose their shape and do not let the juice. If you still had to rinse - put it on a napkin, let it dry well.
How best to freeze raspberries?
- Freeze raspberries in smaller portions: the approximate optimal volume is a glass for 250-300 ml.
- Pour the prepared raspberries into a small package, tie it to a knot, and then place it in another bag, which is tightly tied, leaving a small amount of empty space in both packages (this method will allow the berries not to crumble). You can also use dry clean plastic containers with lids.
- Now place the prepared containers with raspberries in the freezer trays and freeze until completely frozen. When the berries completely freeze, you can move the bags or containers on the shelves in the freezer and store until the next harvest.
- Frozen raspberries are best used before defrosting at room temperature. However, if you plan to use it for further heat treatment, you can resort to more active defrosting methods.
Tell you what you can make from frozen (already defrosted) raspberries.
Sour cream pie from frozen raspberries
Ingredients:
- raspberry frozen - about 400 g;
- Chicken egg - 2 pcs .;
- sour cream - 200 ml;
- brandy - 1-2 st. spoons;
- wheat flour high-grade - 2 cups;
- vegetable oil - 100 ml (or creamy melted);
- sugar - about 100-150 g;
- soda repaid - 1 pinch;
- vanilla - 1 pinch.
Preparation
Eggs beat up with sugar, add sour cream, butter, soda, vanilla, brandy. Gradually sifting the flour, knead the dough. Carefully stir, you can mixer. The dough should turn liquid. Form for baking grease with oil (silicone forms it is not required). We pour half of the dough into the mold, lay a layer of berries on top, then fill it with dough and lay out the second layer of berries. Bake cake in the oven at a temperature of about 200 degrees C for about 30-40 minutes. Readiness is checked by puncturing a match in the middle, it should remain dry. Before cutting, lightly cool. Serve with fresh tea .
Kissel from frozen raspberries
Ingredients:
- raspberry thawed - 1 glass;
- water - 1 l;
- granulated sugar - 100 g;
- potato or cornstarch - 4-6 st. spoons.
Preparation
The berries will be cleaned through a sieve. In a saucepan, we dissolve the sugar in water and put it on the fire. In a small amount of water dilute the starch. Let the syrup boil for about 3 minutes. Then pour in the starch and lay it down
Compote of frozen raspberries
Preparation
We will not boil the compote, otherwise we will lose vitamin C, which is a lot in frozen raspberries. Better unfrozen natural raspberries are put in a thermos and filled with boiling water or even better - with water at a temperature of no higher than 80-70 degrees C (there are modern electric kettles that provide controlled heating). Hold in the thermos for at least 20 minutes, let the compote be fed. Sugar - you want - add, you want - no, it's more useful without it.