You will need
  • - trays or baking trays for baking;
  • paper or cotton towels;
  • - salt solution;
  • containers or plastic bags;
  • refrigerator or freezer with a "quick freeze" (although not necessarily).
Gather raspberries. This should be done in dry weather. For freezing best suited varieties with dense pulp (a berry less loses its form when thawing). Select ripe, undamaged fruit. Immature or, on the contrary, perespevshey raspberry for freezing is no good. Refrigerate raspberries immediately after harvest, so it will lose less nutrients.
Gathered raspberries clean from stalks, leaves and other debris. Place in a colander for two to three minutes dip in salt solution to remove bugs. After that wash the berries in running water. Leave it in the colander for about ten minutes to drain excess water.
Prepare baking sheets or trays. Cover them with paper (cotton) towels. Put them raspberries in a single layer. Cover with another towel. Leave to dry berries. Periodically review the berries, turning them if necessary.
When raspberry is completely dry, place it on another baking sheet (tray), covered with plastic wrap. Berry spoon so that it is not in contact with each other (this is necessary so they don't stick together when frozen). Put a tray of raspberries in the freezer that are included on the "quick freezing".
After raspberry freeze completely, remove it from the freezer and quickly (so she doesn't have time to melt) pour into containers or plastic bags for further storage. Keep frozen raspberries in the frozen mode.
Also, the raspberries can be frozen and not resorting to the layout of the trays. Just put it in the containers and will then keep and place in the freezer.
Another way you can freeze the raspberries with sugar. In a container for freezing place a layer of raspberries, pour sugar on top put another layer of raspberries and cover them with sugar. And so alternate layers to fill the container. The last layer should be sugar.