Instructions: Gently rinse the berries in a large colander; drain well. Puree in food processor, blender or food mill, then force through a sieve or ricer to remove seeds. Sweeten to taste (if desired) with granulated sugar, and add 2 teaspoons fresh lemon juice per 3 cups of puree (this is both a flavor and color enhancer). Pack into rigid plastic freezer-proof containers or straight-sided, wide-mouth glass jars, leaving 1 inch head space for pints and 1 1/2 inches for quarts. To use, simply thaw.

Note: Freeze the puree in ice cube trays so you always have access to small batches of the puree. When firm, pop the cubes out of the trays and store in plastic freezer bags.)

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