Thanks for all the suggestions. Freezing as fast as possible on a tray, preferably not touching, is my preference and sounds as if it's that of most.
I was startled about Worth's blanching suggestion. I do blanch most things, but I thought it was important to have raspberries dry when putting them in to freeze?
Is the purpose of the quick raspberry blanch to preserve quality or to be sure the berries aren't inhabited?
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