How to make a fruit or berry lurebase not to freeze and not get to liquid? Fruit and berries contain a lot of water, and a base of these raw materials will become very wet if you also mix in glycerol. How can I get a paste like base and get it not to freeze? Anyone with tips or experience?

Sugar would lower it some and make it thicker. Salt would lower it more if your not needing them to taste it. Another thing to maybe consider is drying your fruit some before you grind it to remove water or removing some of the water after processing.

If you got the base thick enough you might consider a fruity alcohol drink to freeze proof it , it will also add to the odor and give it lift.

Few years ago I ground a bunch of peaches for a base. Used potassium sorbate as a preservative and they came out pretty thick and sticky. Don't know if I just got lucky or if the preservative thickened it up. I bet the potassium also lowered the freeze point some

Paul was the one that turned me on to the PS. Thanks Paul

This last fall, I mixed a half teaspoon of cherry concentrate with 6 oz of old raspberry jam (home made). It didn’t freeze at all and I assume it was because of the sugar content. When making it I used a 50/50 mix of berries and sugar.