Martha’s Trick for Freezing Berries Will Keep Your Fruit Perfect for Months on End

Whether freshly picked from your own garden or procured at a local farmers market, berries' sweet-tart flavor, vibrant hues, and endless recipe uses make them one of summer’s greatest pleasures. But as any berry enthusiast knows, the fruit can also have a frustratingly short shelf life. One day they’re plump and ripe, the next they’re a moldy mess in the fridge. It’s why even Martha has perfected the art of freezing berries.

Like many of her best tips, the genius lies in the details. Here’s how Martha freezes berries to best protect their integrity and taste.

Why You Should Freeze Berries the Martha Way

There’s more to properly freezing berries than just dumping them into a container and popping it into your freezer. If you opt for such a route, the berries will freeze together in one solid mass, making it impossible to properly portion. Martha’s method solves this problem with a little ingenuity. “My tip for freezing is to place a layer of berries onto a baking sheet and freeze them until they are solid,” Martha explains. “Then, transfer them into plastic bags or containers, so they store easily back in the freezer.”

By freezing the berries in a single layer first, you give each one space to solidify on its own—no sticking or squishing against its mates. Once frozen, the individual berries can be stored all together in an airtight container. They’ll remain solid and separated, so you can always scoop out just what you need.

How to Freeze Berries Like Martha

To keep on hand for smoothies or to savor the flavors of summer, freeze berries for future use with Martha's simple yet effective method.

1. Start with peak-season berries: Obviously, fresh berries taste best at their ripest, but the same goes for frozen. The better they taste going in, the better they’ll be coming out, so wait until berries are fully ripe before freezing.
2. Wash and dry thoroughly: Gently rinse your berries under cool water to remove any dirt or hungry bugs. Pat gently with a paper towel until fully dry, or allow to air-dry in a colander.
3. Line a baking sheet with parchment paper: This ensures the berries won’t stick to the tray as they freeze.
4. Spread berries out in a single layer: Here's where Martha's method comes into play. Avoid frozen-together clumps of berries by arranging them in a single layer on the baking sheet.
   
5. Freeze until solid: Leave the baking sheet in the freezer until the berries are fully frozen solid. (They should feel firm to the touch.)
6. Transfer to airtight containers or freezer bags: Once your berries are frozen, you're free to transfer them into your freezer-safe container of choice. Ensure they're stored air-tight to prevent freezer burn, and label with the date you froze them. Freeze for up to six months.
   

How to Use Frozen Berries

Thanks to Martha's tip for freezing berries, you'll be able to easily portion out the frozen fruit for a variety of recipes. Here are a few ways to use your stash.

• Smoothies: No need to thaw—just toss them into your blender for fruity, fiber-rich blends.
• Baked goods and desserts: Frozen berries can sometimes even be folded directly into batter. Consider blueberry muffins, strawberry scones, and homemade ice cream.
• Syrups and sauces: Simmer with sugar to create easy toppings for pancakes, yogurt, and more.
• Cocktails and Mocktails: Use frozen berries as flavorful ice cubes in spritzes or sparkling water, or thaw them for muddling.
• Oatmeal toppers: A handful of frozen berries will thaw and burst beautifully over a brekkie of warm oats.