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Make strawberry pulp

Always use perfect fruit without bruises, because strawberries spoil quickly even at sub-zero temperatures.

Ingredients for 4 servings

• 500 g strawberries, weighed cleaned
• 3 tbsp lemon juice
• 1 tablespoon of sugar

preparation

1. Finely puree the washed, dabbed dry strawberries with a blender.
2. Add lemon juice and sugar, mix again briefly.
3. Season to taste and sweeten a little if you like.
4. If you disturb the small kernels, you can strain the strawberry purée through a sieve before freezing it.

Freeze strawberry pulp

It is particularly practical if the strawberry pulp can be removed in portions. So put it in an ice cube tray and freeze it.

Alternatively, you can fill the pulp in a freezer bag and seal it tightly. Spread the frozen puree into a thin sheet and break it off into small pieces.

Freeze the whole strawberries

Do you want to freeze the fruit, two steps are required:

1. Wash the strawberries, remove the stems and pat dry carefully with kitchen paper.
2. Place one by one on a tray and place in the freezer for two hours.
3. Transfer frozen strawberries to freezer cans and freeze.

Unfortunately, the fruits lose their crispness when thawed in the microwave or refrigerator. This is due to the high water content. If the liquid freezes in the strawberries, it also expands and tears the cell walls. Thawed again, the structure of the fruit is therefore quite soft.

If you want to use frozen berries as a topping for a cake, you should use them frozen if possible. With strawberry tarts, simply place the fruit on the bottom and pour the hot icing over them. Since the icing solidifies faster due to the cold, the strawberries remain relatively firm to the bite.