Five ways cafés use frozen raspberries every day
Raspberries bring colour, a sharp fresh taste and a premium feel to a menu. Using them frozen means the same quality in August and in January, at a cost you can plan. Here are five ways our café customers use frozen raspberries.
1. Raspberry smoothies, straight from frozen
Blend 120 g frozen raspberries with 1 banana, 150 ml milk or yoghurt and a little honey. Because the fruit is frozen, you need no ice, so the taste stays strong. More ideas in our smoothie menu guide.
2. A ten-minute raspberry coulis
Simmer 500 g raspberries with 100 g sugar and the juice of half a lemon for 10 minutes. Strain to remove the seeds. Keep it in the fridge for up to 5 days and use it on cheesecake, pancakes, ice cream and waffles.
Tip
Make a double batch and freeze half in ice-cube trays. One cube is a perfect portion for a dessert plate.
3. Raspberry lemonade
Muddle 40 g frozen raspberries with mint, add fresh lemon juice and sugar syrup, top with soda water. The thawing berries colour the drink a bright pink that sells itself on social media.
4. Baked goods
Fold frozen raspberries into muffin batter, scones or a simple loaf cake. Keep them frozen until the last moment and toss them in a spoon of flour first, so the colour does not spread. Our baking guide explains why.
5. Bowls and toppings
Raspberries on overnight oats, chia pudding, yoghurt and smoothie bowls add colour and a fresh taste. Let them thaw for 10 minutes in the fridge before serving.
Costing a portion
Most of these uses need 30 to 120 g of fruit per serving, so one 10 kg carton gives roughly 80 to 300 portions. Divide the carton price by your portions to know your fruit cost per drink or plate, and set your price with confidence.
Planning a menu? Ask us for a monthly wholesale price.
