Compotes are runny preserves with soft pieces of fruit cooked briefly to release juices, offering a vivid balance of sugar and acidity. For strawberry compote, combine lemon, sugar, and fresh strawberries. Cool compote completely before freezing to allow juices to thicken and prevent raising freezer temperature. Portion into ice cube trays, freeze, then transfer cubes to airtight containers or resealable freezer bags; remove as much air as possible and leave a half-inch headspace for liquid-filled bags. Label and date containers. Thaw overnight in the refrigerator or in cold water; avoid applying heat to prevent fruit breakdown.
Ladle the compote into ice cube trays and freeze them - then transfer the cubes to an airtight freezer-safe container or resealable freezer bags. It's important to remove as much air as possible - a handheld vacuum sealer works wonders here. If you're filling bags with liquid instead of making cubes, leave a half an inch of space at the top since liquid expands as it freezes. Stack the bags to save space, and to break off pieces easily.
Thaw out your frozen compote gently - and overnight - in the refrigerator. If you're in a hurry to defrost it (cravings are real), please don't apply heat. Too much of it, and the fruit will break down, altering its texture. Place the sealed container in a bowl of cold water for faster results. Once thawed, give it a quick stir - if the mixture
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