for about an hour to “flash” freeze. You want your fruit to be just frozen enough so that it doesn’t stick together. Step #5: Remove fruit from the cookie sheet and place it in gallonsize freezer bags.
these as a refreshing summer treat – but be careful as whole grapes are a chocking hazard for children under 3) Mangoes – cut into ½-inch cubes Melons – cut into ½-inch cubes Nectarines – cut in half & remove the pit Peaches – cut in half & remove the pit Pears - peel (optional) and cut into slices, tossing with a splash of lemon juice Pineapples – cut into ½-inch cubes Plums – cut in half and remove the pit Raspberries – freeze as is Strawberries – hull and cut in half if very large.
strawberry lemonade
1 (12 fluid ounces) can frozen lemonade concentrate, thawed 4 1/2 cups water
Frozen fruit will typically last for at least four months in a deep freezer or two months in a kitchen freezer.
10 ounces frozen strawberries, partially thawed
B’tayavon. May you enjoy the fruitful bounty of this summer!
In a large pitcher, mix together lemonade concentrate and water. Stir in strawberries.
Mara Strom blogs at Kosher on a Budget, where she shares deals, tips and strategies for saving money and making the most out of your resources. She lives in Kansas City with her husband and three children, whom they homeschool. Mara would love to connect with you on Facebook, Twitter or Pinterest.
Directions
Step #4: Lay the fruit out on a cookie sheet and place it in the freezer
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