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Frozen Mixed Berries Nutrition

Last Updated on February 8, 2021 by Nazmin Sarker

Frozen Mixed Berries Recipes

  • Blackberries,
  • Blueberries,
  • Boysenberries,
  • Dewberries,
  • Gooseberries,
  • Loganberries,
  • Raspberries,
  • Strawberries,
  • Youngberries.

Season: Summer month, mostly June and July. Strawberries are available all year round, best supplies from April to July.

Look for: Plump, fresh, uniformly colored fruit, free of stems or leaves. Avoid fruit that is moldy, crushed or bruised, or that has leaked moisture through the carton.

To store: Refrigerate. Use within 1 or 2 days.

To serve: Serve with sugar and milk or over cercal. Eat out of hand. Use in recipes for salads, pies, muffins, coffeecakes, desserts, jams, and sauces.

Preparing berries: Wash berries under running cold water, discarding any crushed or bruised ones. Drain well in a colander or strainer. Using kitchen scissors, cut top and tail from gooseberries. Remove stems (hulls) from berries such as strawberries.

Sugaring Perfect berries for garnish: Wash and drain; roll in sugar while still wet.

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Very-Berry Compote

  • 3 pints strawberries, halved,
  • ½ cup of sugar
  • 1 cup raspberries
  • 1 cup blueberries
  • 1½ pints vanilla ice cream softened
  • 2 tablespoon grated orange peel


  • In a large bowl, gently toss strawberries with sugar; cover and refrigerate about 2 hours, tossing occasionally.
  • Just before serving: Alternately spoon strawberries raspberries and blueberries into a large glass serving bowl.
  • In a medium bowl, combine ice cream with orange peel; spoon some on top of berries to garnish. Pass the remainder in a small bowl. Serve immediately.

Blueberry Sauce

  • 1 cup of water
  • 1-pint blueberries
  • ¾ cup of sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1 teaspoon lemon juice


  • In a 2-quart saucepan over medium heat, heat water to boiling; add blueberries; return to boiling.
  • Meanwhile, in a small bowl, combine sugar, cornstarch, and salt; salt into blueberries and cook, stirring constantly, until thick. Add lemon juicer blender food processor combo.

Blackberry Sauce

  • 1 20-ounce bag frozen unsweetened blackberries
  • ½ cup packed light brown sugar
  • 2 tablespoons lemon juice
  • ½ teaspoon ground cinnamon


  • In a 2-quart saucepan over medium heat, heat berries, sugar, lemon juice, and cinnamon, stirring occasionally, until hot and bubbly. Cover; chill. Serve over ice cream, cake, and other fruits.

Freezer Strawberry Topping

  • 1 quart fully ripened strawberries
  • 4 cup sugar (about 1¾ pounds)
  • 2 tablespoons orange juice
  • 1 1¾-ounce package powdered fruit pectin
  • ¾ cup water about 6 8-ounce freezer-proof containers


  • In a large bowl with a potato masher or slotted spoon, thoroughly crush berries, one layer at a time. Stir in sugar and orange juice until thoroughly mixed; let stand 10 minutes.
  • In an l-quart saucepan over medium heat, heat fruit pectin with water until boiling; boil 1 minute, stirring constantly. Stir pectin mixture into fruit, continue stirring 3 minutes to blend well (a few sugar crystals will remain).
  • Ladle mixture into containers to ½ inch from top cover with lids. Let stand at room temperature for 24 hours or until set. Freeze to use within 1 year. For use within 3 weeks, store in the refrigerator. Use to top plain or toasted slices of pound cake, angel cake; serve on rice pudding or ice cream; spoon over cheesecake; stir into plain yogurt.

Strawberries Romanoff

  • ¼ cup orange-flavored liqueur
  • ¼ cup of orange juice
  • 2 tablespoons brandy
  • 1-pint strawberries
  • ½ cup heavy or whipping cream
  • 1½ tablespoons confectioners’ sugar


  • In a small bowl, combine liqueur, juice, and brandy. Cut strawberries in halves; add to mixture and chill for at least 1 hour, spooning liquid over berries occasionally.
  • In another small bowl with mixer at high speed, whip cream until frothy; and beat until soft peaks form. Spoon strawberries into sherbet dishes and top with whipped cream.

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