How to Make Soursop Juice

Learn how to make Soursop Juice; a sweet, refreshing, healthy Caribbean beverage loaded with antioxidants and nutrients. This soursop juice recipe includes two variations (with and without condensed milk) so you can make it creamy and spiced or light and tart.

For more Jamaican beverage recipes, try Jamaican Carrot Juice (Blender and Juicer Method), Peanut Punch and this Jamaican Ginger Beer Recipe.

Soursop Juice

Transform this sweet, pulpy fruit into a delicious and refreshing drink. Do you like it creamy and frothy with warm spices and condensed milk? Or do you prefer your beverage sweet, refreshing and tart with fresh lime juice? I have you covered either way because this recipe can be made two ways!

Here’s Why You’ll Love this Recipe

• Simple – it’s so easy to make soursop juice from scratch using the pulp from the soursop fruit. Prepare the fruit, blend it with water, and then add additional ingredients to enhance the flavour, if desired.
• Versatile – Jamaicans prepare soursop beverage two ways and I’m sharing both recipes with you!
• Nutrient-Dense Fruit – it’s hard to believe that something so delicious can also be good for you too! But this superfood is packed with antioxidants, essential vitamins such as vitamin c and helps to supports digestive health.

What is Soursop?

Soursop, also known as guanabana or thorny custard apple, is a tropical fruit that has aptly been nicknamed, “nature’s candy.” It grows across the tropical regions of South America, Central America, Southeast Africa, and the Caribbean islands.

It is part of the Annonaceae family (Custard Apple family), which includes cherimoya, sugar apples and pawpaw.

Soursop has a vibrant green, prickly exterior and a soft cream-colored custard-like flesh.

What Does Soursop Taste Like?

Soursop has a very distinct, unique flavour with a creamy texture, likened to a blend of banana and coconut. When ripe, it tastes similar to mango with notes of cherry, strawberry and papaya. The flesh is very sweet with a slight tangy or sour undertone.

Health Benefits of Soursop Juice

This superfruit has so many health benefits. Although it has been touted as an anti-cancer fruit, there are few studies to support that claim. However, here are a few benefits of this nutrient-dense fruit:

• Anti-inflammatory Properties – this fruit can alleviate physical pain and distress. The antioxidants present fight free radicals, which reduces cell damage caused by oxidative stress. It can also relieve symptoms associated with arthritis and gout.
• Supports the Immune System – it’s loaded with antioxidants and Vitamin C, which boost the body’s immune system. This helps to prevent certain illnesses and alleviate symptoms of the common cold, making it perfect for flu season.
• Good for Gut Health – the fruit has cleansing properties that improve gastrointestinal functions. It is also rich in fiber, which promotes regularity of bowel movements.
• Alleviates Respiratory Issues – it helps the body eliminate mucus, reducing inflammation in nasal cavities.

Where Can I Find Soursop?

Find soursop in international markets, or Asian, Latin, or Caribbean grocery stores. It is usually found in the produce section, near the tropical fruits.

What’s Needed to Make This Recipe (Kitchen Tools and Equipment)

• High-Speed Blender – used to puree the soursop pulp.
• Cheesecloth or Strainer – to strain the pulp for a smoother drink, if desired.
• Large Bowl – to contain the blended water and soursop and mix in added ingredients.

Ingredients and Ingredient Notes

• Ripe Soursop Fruit – soursop skin, core (heart) and soursop seeds removed before blending.
• Water – use filtered water for the best results, but regular tap is fine as well.
• Sweetened Condensed Milk – or use coconut condensed milk for a dairy-free option.
• Pure Vanilla Extract – this adds a pleasant vanilla flavour.
• Nutmeg – freshly grated, or ground.
• Lime Juice – this optional ingredient adds a pop of citrus flavour.
• Brown Sugar – use this as desired, for added sweetness. You can also use granulated white sugar.

How to Make Soursop Juice

How to Prepare Soursop

Gently rinse and remove the stem and skin from soursop. (The skin tends to be very soft so you should be able to remove this with your hands or a paring knife.) Open the fruit, remove and discard the core (heart) and de-seed. Discard the seeds.

Soursop Juice with Milk

Working in batches, add soursop pulp to a high-speed blender with 4 cups of water then transfer to a large bowl. Sweeten with condensed milk, nutmeg and vanilla. Serve over ice and enjoy.

Soursop Juice with Lime

Working in batches, add soursop pulp to a high-speed blender with 4 cups of water then transfer to a large bowl. If desired, strain using a cheese cloth or strainer then add fresh lime juice and sweeten to taste with brown sugar. Serve over ice and enjoy.

Recipe Variations and Substitutions

• Add Alcohol – the milk-based version would taste amazing with rum. Add that to make this a cocktail!
• Sweeteners – instead of brown sugar, you can use white granulated sugar, maple syrup or agave.
• Citrus – if you don’t have lime, you can use lemon instead.
• Essence – try using almond extract or rose water instead of or along with the vanilla extract for an added layer of flavour.

How to Use Soursop

• Fruit – you can slice the fruit, eat it as-is and enjoy the unique taste.
• Juice – follow this recipe for a sweet, refreshing drink.
• Smoothies – add some frozen fruit and make this recipe into a smoothie.
• Soursop Tea – steep 6-7 soursop leaves in two cups of water and boil. Remove the leaves and add sweetener before serving.
• Desserts – use this fruit to make an ice cream or sorbet.
• Supplement – soursop bitters are made from ground soursop leaves with added herbs. It’s used as a detox.

For more soursop recipes, check out my soursop tea or ice cream recipes as well.

Recipe Notes and Tips for Success

• Ensure the soursop is ripe. Ripe soursop is perfect for juice because it’s sweet. But be careful; there’s a fine line between perfectly ripe and overripe. The fruit should be soft to the touch but if there are brown spots, it may be rotten.
• Do not consume the black seeds because they are inedible and possibly toxic.
• In a pinch, you can find canned 100% soursop juice but fresh is of course best.
• Straining is optional. If you prefer a richer, thicker drink, leave it in!

Can I Make Soursop Juice Ahead of Time?

Yes. See below for storage instructions.

Storage Instructions

Store leftover juice in an airtight jar or container in the fridge for up to 3 days.

Here are some additional steps you can follow to ensure maximum freshness and prevent prematurely spoiling:

• Refrigerate – once purchased or freshly picked from the soursop tree, refrigerate if becoming overripe as well as immediately after making the drink.
• Freezing Instructions – if you have leftovers, pour into ice cube trays or freezer-safe containers and store in the freezer for up to 2 months. When ready to use, thaw it in the refrigerator and enjoy!
• Air-Tight Container – store in a air-tight glass jar or container.
• Temperature – the ideal temperature range for a refrigerator is between 32°F to 40°F (0°C to 4°C). This is also optimal for storing this natural beverage.

Frequently Asked Questions (FAQs)

Interested in more Fruit and Beverage Recipes? Check These Out!

• Immunity and Energy Boosting Drink
• The Best Jamaican Ginger Beer Recipe
• Jamaican Sorrel Drink Recipe
• Peanut Punch
• Tropical Rum Punch (+ Non-Alcoholic Punch Recipe)
• How to Make the BEST Almond Milk (Dairy-Free & Vegan)
• Jamaican Carrot Juice (Blender and Juicer Method)
• Caribbean Chocolate Tea (Cocoa Tea)
• Jamaican Guinness Punch

If you try this Soursop Juice recipe, we’d greatly appreciate if you leave us a star ★ rating, as well as some feedback in the comment section below if you found this blog post helpful and tasty!

Also, please use the hashtag #theseasonedskillet on social media for a chance to be featured, and don’t forget to keep up with TSS on Facebook, Twitter, Instagram, TikTok and Pinterest!

Lastly, sign up to our Friday weekly newsletter for the latest TSS updates, blog posts and recipes straight to your inbox.

Oh, and share, share, share with your family and friends!