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如何冷冻樱桃

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如果能趁着樱桃成熟上市的时候多买些存起来，在不容易买到樱桃的季节，也能继续品尝到这种美味的水果。冷冻便是延长樱桃保质期的一个好办法。

方法 1

方法 1 的 4:

简单冲洗和冷冻樱桃

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1
选择品质好的樱桃。 选择成熟、品相好和没有瑕疵的樱桃进行冷冻。不要选择熟过头的樱桃。
- 如果想要保持樱桃的甜度，最好选择深色樱桃来冷冻。
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2
冲洗樱桃。 把樱桃倒进滤水篮里。打开水龙头冲洗樱桃，用手挑出肉眼能看到的杂质。
- 冲洗樱桃时只能用冷水。
- 决定是否将樱桃核取出，以及是否摘掉果柄。
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樱桃变干后再进行下一步操作。把樱桃放在吸水纸上吸走部分水分。你也可以用厨房纸巾将水果表面的水轻轻拍干。
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如果用可反复封口的保鲜袋保存樱桃，一定要尽量排去保鲜袋里的空气。注意动作要轻，不可将樱桃挤坏。如果用可冷冻的有盖保鲜盒存储樱桃，那么盖上盖子前，尽量将容器塞满。
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密封保鲜袋在冷冻过程中会变大，所以保鲜袋周围要预留一些空间。
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每次只取出所需的樱桃；吃多少，就拿多少出来。剩下的樱桃要在融化前放回冷冻室。
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用于烘焙或其它料理的樱桃需要先去核。

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方法 2

方法 2 的 4:

将樱桃冷冻在糖浆或果汁中

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下面的方法将樱桃放进糖浆或者果汁中冷冻。

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决定是否去掉果核和果柄。把樱桃放在滤水篮里，打开水龙头轻轻冲洗，同时挑出肉眼能看到的杂质。
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把樱桃放在吸水纸上吸掉水分。用厨房纸巾轻轻拍打也能吸走樱桃上的水。
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3
选择用果汁或者糖浆存储樱桃。 确保分量充足，能将樱桃淹没。把液体倒入可冷冻的容器里。
- 液体和樱桃的混合比例是每½杯到2⁄3杯糖浆或果汁对应2杯樱桃。 ^{[1]
  X
  研究来源}
- 将菠萝、杏子、桃子等水果罐头吃完后剩余的糖水和樱桃混合。两种味道能形成美味的对比。
- 甜度低的糖浆适合储存甜度高的樱桃，中等甜度的糖浆适合储存有些酸的樱桃。 ^{[2]
  X
  研究来源} 比如，2½杯糖和4杯水混合后可浸泡酸一点的樱桃，1 1⁄4杯糖和4杯水混合后可浸泡甜一点的樱桃。
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这样做可防止樱桃变成褐色。
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检查糖浆或果汁的量是否足以淹没所有樱桃。如果有樱桃露在外面，就再倒些液体进去。
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贴上标签，标明日期。接着就可以将樱桃放进冷冻室了。

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方法 3

方法 3 的 4:

烘焙纸冷冻法

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这个方法需要用到饱满和品质好的樱桃。
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2
冲洗樱桃。 用自来水洗干净放在滤水篮里的樱桃。
- 这个方法不需要去核。果柄在樱桃晾干后再摘掉。
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3
等待樱桃自然风干。 风干时将樱桃放在吸水纸上。如果想樱桃干得快些，就用厨房纸巾轻轻地将樱桃上的水拍干。
- 这时你可以将果柄摘掉了。这一步不是必须的，摘不摘全由个人决定。
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摆好后，在樱桃上盖上一层保鲜膜或者干净的布。将烤盘放进冰箱冷藏室。
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6
冻好后将樱桃拿出。 把樱桃放进可密封的保鲜袋，或者其它能冷冻的保鲜盒里。不论是保鲜袋还是保鲜盒，都需要将空气尽量排干净。
- 在容器上贴上标签，标注日期，然后放回冷冻室。
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冷冻樱桃可以直接吃。去掉果柄的樱桃也可以添加到其它食物中。

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方法 4

方法 4 的 4:

无水白糖冷冻法（酸樱桃）

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将樱桃洗净风干，清洗过程中去掉杂质。
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2
将樱桃和白糖混合。 每储存950g樱桃需要用到2⁄3杯白糖。
- 如果使用甜度较高的樱桃，白糖的用量可减少到1⁄3杯，樱桃的用量保持不变。
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3
将混合好的白糖和樱桃装进冷冻保鲜容器，或可反复密封的保鲜袋里，直到混合物到容器顶部只剩下1. 5cm的距离。 如果使用保鲜袋，需要轻轻挤压，将空气尽量排出。
- 容器里的樱桃应尽量多装一些，同时也要为食物膨胀预留空间，这样做也是为了减少容器内的空气。
- 在保鲜盒或者保鲜袋上贴上标签，写上日期。
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你需要准备

滤水篮
可反复密封的保鲜袋，或者可用于冷冻的有盖保鲜盒
烤盘
烘焙纸

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