In order for our body to receive natural vitamins all year round, they need to prepare. One of the best ways - freezing. You know everyone knows that in frozen berries and fruits, but it is about them today we will be discussed, almost all useful substances are preserved. Vitamins and minerals in them are much larger (up to 90%) than in canned fruits, in the form of jam or compotes. At the same time, the taste and aroma of berries during freezing practically do not change.
And modern refrigerators and freezers help to make this procedure simple and fast. And if you get creatively with freezing, then all the cold season we will indulge yourself and our loved ones with great beauty. I want to know what?
I freeze very little berries, only on compote, mostly only fruit fruits. They are great for the preparation of various desserts, for example, to ice cream or whipped curd, you can cook smoothie or cocktails.
And you can simply insert a wooden wand and you will be delicious ice cream. In winter, it's just invaluable, especially for children, because surely they don't want to eat just so frozen berries, but I am also ice cream, and even in the frost, just a wonderful tale. How to do it and how to prepare such ice creases and species I will tell you next post.
My favorite grandchildren is shovels this ice cream now. We are now terrible heat, the temperature of the air comes up to 40 Awards, and I want to cool, so I do it frozen puree or juice from fruits and berries. Try and you do so, confident that after your Fruit-berry dessert, store ice cream children will no longer want.
What we need
We take 1 kg of any berries or fruit and a submersible blender whipping up to homogeneous mass. Alive a little sugar.
How much specifically add-to-solve you. The berry has its own taste, from where it grew and in which region it was grown.
For example, in the strawberry, I did not add sugar at all, she was so sweet. In the currants added 200g, in the apricots 100gr. In general, do it so that it was delicious.
All this mass is pouring into silicone molds for cupcakes, sweets or marmalade. I have a lot of them, so I do a variety. On the photo just the process of casting puree.
So beautiful and interesting every time there is something new. It's hearts, then butterflies, rosettes or cupcakes.
Silicone form is better to put on a flat tray, such that it is better fit on the regiment of the freezer. It will not give to spill the juice or puree.
A few hours later, when the mass hardens, we take out the form, we remove them without any problems and put them in bags. I sort immediately into several packages, and then add different types of more, as fruits ripening. There are several different desserts in one package.
Advice
** Apricots need to be touched to a boil and cool, otherwise the mass immediately darkens and becomes brown.
** You can mix several fruits and berries, wishing assorted. It will be very saturated and useful.
** Malina and red currants are better separated from the bones, with the help of sieve.
** Desserts can be made differently in color in one portion of the form. For this, you need to puree with layers of 1-2 tanks, like jelly. And give each layer to freeze.
** Instead of sugar, you can put the maple syrup or honey, then there will be all the useful natural. Diabetics do everything without sugar.
** You can also harvest various vegetables for soups and sauces.
I hope that you all understood and my frozen fruit-berries will come to taste. And you will become the same frost fans like me.
