Can serviceberries be frozen before infusion, and will it affect the flavour?

Expanded Explanation

Serviceberries can be frozen before infusion and many liqueur makers consider it beneficial. Freezing breaks down the fruit cells, allowing the vodka to extract colour, aroma and flavour more efficiently. Once thawed, the berries release juice more readily, often resulting in a richer and deeper berry character in the finished liqueur.

When freezing, use fully ripe fruit and remove any stems, leaves or damaged berries beforehand. Store the berries in airtight freezer bags or containers to prevent freezer burn and unwanted odours. Thaw them completely before beginning the infusion process and include all released juices in the jar.

The final liqueur may develop slightly more body and colour compared to using fresh fruit alone. While both methods work well, freezing is especially useful when harvesting wild serviceberries in larger quantities or when immediate preparation is not possible.