How it works
Ice crystals rupture cell walls. As a frozen purée thaws slowly, the clear liquid drains out while pulp and pectin remain trapped. No special equipment, no additives.
Basic method
Blend, freeze solid, then thaw in a lined strainer in the fridge for about 24 hours. Don’t squeeze — patience gives clarity.
Works well with
Tomatoes, cucumbers, watermelon, strawberries, stone fruit.
Going further
Adding a small amount of gelatin or agar before freezing (“gel clarification”) gives even clearer results.