How to freeze carambola juice so you can enjoy this sweet and tart tropical fruit juice long after star fruit season has ended. Use the frozen juice to make tropical-inspired drinks any time of the year.
Buy or pick carambola or star fruit that is ripe. The riper the fruit the sweeter the juice.
Store-bought star fruit: Wash and scrub the fruit under cold water.
Freshly picked start fruit: Wash and gently scrub any dirt or insects from the fresh fruit.
Prepare the fruit: Trim the edges off the fruit and any brown or bruised areas. Slice the start fruit into star-shaped slices vertically. Use the tip of a paring knife to remove all the seeds.
Slice each trimmed carambola fruit into star shapes. Use the tip of your knife to pop the seeds out of each slice.
Place the sliced carambola into a blender or food processor. Process the carambola pieces about one minute in the blender until the pulp is liquefied.
Pour the thick carambola juice through a fine-mesh strainer placed over a spouted bowl or spouted measuring cup to help prevent drips. Use the back of a spoon to mash the pulp to extract all of the juice from the pulp.
Place two ice cube trays of a silicone egg bite mold on a flat surface. Fill each well with the carambola juice leaving about ½ an inch headspace. Freeze overnight.
Once frozen flip the mold or ice cube tray over on a plate or a cookie sheet. After a few minutes, the juice will begin to melt and slip from the mold.
Place the frozen cubes of juice in freezer bags and place them in the freezer until needed.
Three large star fruit will yield about three cups of carambola slices.
Starfruit: The star fruit should be ripe for the best flavor.