- 1). Place fresh raspberries in the refrigerator as soon as you get home, if you plan on eating the raspberries within 1 week. Do not wash refrigerated berries until right before eating them.
- 2). Freeze berries that you do not plan on eating right away. Place a colander in a bowl in the sink. Pour raspberries in the colander and fill it with cold water. Rinse 3 times and drain well.
- 3). Set the berries on an absorbent paper towel and gently fold the towel over the berries to soak up excess moisture.
- 4). Place the berries in a freezer-safe plastic or ceramic container and add 1/2 to 3/4 cup of sugar for every 1 quart (or 1 1/3 pounds) of raspberries. Slowly mix the sugar in with a spoon, without smashing any berries. You can also keep the sugar in a measuring cup that equals the amount you need and then use your fingers to sprinkle the sugar on top and rotate the berries until all the sugar is gone. The North American Blackberry and Raspberry Association says berries frozen with sugar retain their color and texture better than unsweetened frozen berries.
- 5). Seal the container, write the date on a label and place the label on the bottom of the container. Eat frozen berries within 9 to 12 months.
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