A few weeks ago our grocery store got in it's first massive crop of strawberries, and they (very kindly) sold them a dirt cheap prices. I knew that Darrell and I would never eat through four pounds of strawberries before they went bad (at least not without making ourselves sick), so we did what any savvy shopper would do--bought them anyway and froze what we didn't eat!
I was (foolishly) concerned that it would be a somewhat tedious process to freeze and preserve strawberries, but it was actually super easy. The only tedious part was cutting all of the tops off! Once we had that done, we just set them (cut side down) on a baking sheet lined with parchment paper and stuck them in the freezer. By the next morning they were frozen enough that we could put them into a bag without needing to worry about them sticking together. And now we have perfectly delicious frozen strawberries at our disposal!
As the title of this post alludes to, we use these strawberries primarily for smoothies. What we love most about using frozen fruit is that we don't have to add ice to the blender to make the drink chilled; the fruit already serves that purpose. We've even taken to freezing bananas because those are another key component in our smoothies. And like I said, we don't ever follow a precise recipe, but our basic process is pretty much the same--we combine fruit, a yogurt, and some type a fruit juice, then blend, and we're good to go! Super good, super healthy, super quick!
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