A few weeks ago, I bought a lot of raspberries – 9 quarts – to make wine! They were on super sale at Mom’s Organic Market, so I figured it was a good time for a raspberry project.
Raspberry wine-making went relatively smoothly. I tried to extract the raspberry juice using my juicer, but the berries contained so much liquid that the fast moving juicer couldn’t filter it all. I was able to strain out 3 quarts of raspberry juice for wine, but I was left with about 3 additional quarts of raspberry puree. It was still sweet, a little juicy, and I knew I couldn’t just throw it away.
Since I knew the puree wouldn’t keep long, I decided to freeze it into cubes that can stay in the freezer long term. I have 3 silicone ice cube trays with 1 oz cubes that are pretty awesome and easy to use – the puree made 5 full trays of raspberry ice cubes! In general this is a great go to prep for a lot of juicy ingredients like purees, compound butters, tamarind pulp, or ginger juice. It’s easy to pop out a few prepared cubes for any recipe.
These raspberry cubes are great in smoothies for a quick fruit addition. They have a lot of seeds, but I just run the blender an extra minute or two to break these up a bit. These might also be a great addition to a balsamic salad dressing or fruit mustard!
To make freezer cubes, spoon or pour puree into each section of an ice cube tray. Place full trays in the freezer, but don’t stack the trays until they are fully frozen. Once frozen, remove the raspberry ice from trays to a quart or gallon freezer bag or container for long term storage.
Spring Smoothie with Raspberry Ice
- 1 1/2 cups milk or water kefir, substitute 1 cup yogurt + 1/2 cup water
- 6 Raspberry Ice Cubes (6 oz)
- Soft leaves of 1 large sprig fresh herb such as basil, rosemary, or mint
- 1 teaspoon honey (optional)
- Put all ingredients in a blender. P
- Pulse 10 seconds to crush ice.
- Puree 5 minutes until smooth. Pour into glass, garnish with an herb sprig, and enjoy a fruity treat!