How to freeze raspberries without sugar?

We start by sorting the berries by density. Place whole and good berries in one container, and damaged and overripe ones in another. This distribution will make all subsequent preparations quick and easy.

Place the whole berries on a board, a small distance apart from each other, in a single layer. Leave in the refrigerator until completely frozen. This will take about 2-3 hours.

Place the overripe and bruised raspberries in a fine-mesh sieve and mash them with a spoon or potato masher into a puree, placing them in the saucepan underneath. Don't add too many berries at once, as they'll be difficult to mash quickly. Instead, just add a little at a time, then add more.

The result will be a homogeneous puree without seeds, which can be frozen separately.

Transfer the pulp remaining after grinding into a separate container. We'll need it later.

We spread the raspberry puree into silicone molds we have at home and transfer them to a cutting board. We place them in the freezer until completely frozen.

There is still enough pulp left in the cake, but freeze You can't use it because it simply won't taste good. So, we use it to make jelly. Immediately pour boiling water over it and stir well. Cover and let it steep for 30 minutes.

To preserve as many vitamins as possible in the kisel, we'll minimize heat treatment. After the infusion period, strain the pulp through a sieve to separate the grains. Use a soft silicone spatula or tablespoon to help drain off any remaining liquid. Afterward, discard the pulp, as it contains no useful ingredients.

Add cold water taken from the total amount to the cornstarch and mix well with a whisk to break up all the lumps.

Add sugar to the strained portion, if desired, and stir well. Place the pan on the stove and bring to a boil.

Pour the starch mixture in a thin stream and quickly mix with a whisk to distribute it evenly.

Bring the jelly to a boil and immediately remove from the heat. Prolonged simmering is not recommended, as the starch liquefies and stops working when exposed to high temperatures for long periods. Consequently, if it's overcooked, the jelly will remain runny. Stir the drink periodically with a spatula as it cools to prevent a skin from forming on the surface.

While we were making the jelly, the raspberry puree in the molds froze. Remove it by gently pressing your fingers onto a cutting board or work surface.

Place in a freezer-safe bag and put in the freezer.

We take out the berries that were placed on the board to freeze and check them for density.

We pack them in one or more bags and put them back in the freezer for storage for six months.