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.
Servings: 8 servings
Equipment
- High-Speed Blender
- Cheesecloth or Strainer
- Large Bowl
Ingredients
- 1 4.5 pound Ripe Soursop Fruit skin, core and seeds removed
- 4 cups Water filtered is recommended
- 1/2 cup Sweetened Condensed Milk or coconut condensed milk as desired
- 2 tsp Pure Vanilla Extract
- 1/2 tsp Nutmeg freshly grated, or ground
- 1/2 tsp Lime Juice optional
- 1/4 cup Freshly Squeezed Lime Juice or lemon juice
- 4 tbsp Brown Sugar or as desired
Instructions
Soursop Juice with Milk
- Gently rinse and remove the stem and skin from soursop. Open the fruit, remove and discard the core (heart) and de-seed the pulp. Discard the seeds.
- 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 then sweeten to taste with condensed milk, nutmeg, vanilla and lime juice (optional). Serve over ice and enjoy.
Soursop Juice with Lime Juice
- Gently rinse and remove the stem and skin from soursop. Open the fruit, remove and discard the core (heart) and de-seed the pulp. Discard the seeds.
- 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 then add lime juice and sweeten to taste with brown sugar. Serve over ice and enjoy.
Notes
- Ensure the soursop is ripe, this will give the best results!
- Straining is optional. If you prefer a richer, thicker drink do not strain.
- Use a blender to remove seeds by adding pulp to a blender cup then pulse on low speed for 2-3 seconds.