A method of freezing juice includes dispensing a predefined amount of the juice into a container, contacting at least one surface of the container with a mass of cooling agent, having a temperature below −；78° C., to cool the juice to a cooled juice temperature between −；68° C. and −；78° C. The container is configured to, in a first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to 0° C. at a rate of between 1° C. and 2° C. per minute, and in a second cooling stage following the first cooling stage, allow heat transfer from the juice to the cooling agent to reduce the temperature of the juice to the cooled juice temperature, at a rate of between 1° C. and 2° C. per minute. The temperature of the juice is then maintained between −；68° C. and −；86° C.
