Strawberry season has just started here in the Washington, DC metro area. (It’s very late thanks to our long, hard winter!) That means it’s time for our annual journey to my local pick-your-own farm to stock up on strawberries for MUCH cheaper than in supermarkets. Since they only last in my refrigerator for a few days, I freeze mine so that I can enjoy them throughout the year. Here are my tips on how to freeze them properly and ideas for using them afterward.
The best way to freeze strawberries is as follows:
- hull them using a small, sharp knife and lay them on a towel long enough to fully dry
- line them up on a flat tray so they’re not touching
- put the tray into the freezer for at least 2 hrs
- collect the berries and put them into your freezing container of choice (I use Ziplocks) and freeze
This way, you avoid them sticking together and when you need them, you can just take individual strawberries out of your bag.
Now here are some great uses for frozen strawberries:
- homemade strawberry ice cream, sorbet or milkshakes
- add them to your yogurt, preferably homemade yogurt
- make fruit rolls/fruit leather
- make a clafoutis, which is like a baked custard with fruit and very easy to make – many recipes on the web
- add them to drinks: sangria, strawberry daiquiris, fruit punch
- make homemade jam/preserves
- make dessert sauce (coulis)
- cheesecake topping
Have any other great recipes or ideas to share? Leave a comment!