Content

• Ingredients
• To step
• Method 1 of 3: Puree the soursop
• Method 2 of 3: Strain by hand
• Method 3 of 3: Make juice in the blender
• Tips
• Necessities

The soursop (also known in our country under the Spanish name guanábana) is a tree fruit that occurs naturally in the Caribbean, Central America, northern South America and Sub-Saharan Africa. It tastes like a combination of strawberry and pineapple, with a light, creamy and sour citrus flavor. Soursop juice is not particularly difficult to make and is good for health in several ways. The large amount of vitamin C keeps the urinary tract clean, and the many fibers ensure good digestion. The fruit juice also contains a number of other nutrients, including potassium, magnesium, thiamine (vitamin B1), copper, niacin (vitamin B3), folic acid, iron and riboflavin (vitamin B2).

Ingredients

• 1 ripe soursop, about 500 grams
• 400 ml of milk, condensed milk or water
• 1 teaspoon (5 grams) nutmeg (optional)
• 1 tablespoon (15 grams) vanilla (optional)
• 1/2 teaspoon (3 grams) grated ginger (optional)
• 1 tablespoon (15 grams) sugar (optional)
• 1 squeezed lime (optional)

To step

Method 1 of 3: Puree the soursop

1. Choose a ripe soursop. Look for a fruit with a green skin that you can dent by applying a little pressure with your thumb. Let a hard fruit with a yellow-green skin ripen at room temperature for a few days.
2. Wash your hands. You will be touching the pulp of the soursop, so make sure your hands are clean to avoid contaminating the juice.
3. Wash the soursop under running water. Dirt can get stuck between the bumps on the skin, so you may need to scrub the fruit with your fingers to get it clean.
4. Peel the fruit. Despite its appearance, the skin of the fruit is very soft and you can peel it by hand. There is no need to use a paring knife or other tools to complete this step.
5. Place the soursop in a large bowl and add milk or water. It is best to use a bowl with a wide opening as you should be able to squeeze the fruit while it is in the bowl. This process can be messy, but it's also a good idea to use an extra deep bowl.
6. Squeeze the fruit with your hands. Because the pulp is so soft, you should be able to squeeze it easily without using a special tool. Squeezing the soursop will release the juice, and squeezing the juice into the water or milk will help mix both ingredients better. At the end of the process you should have a large piece of pulp that is held together by the fibrous core of the fruit.

Method 2 of 3: Strain by hand

1. Place a sieve on top of a bowl. The strainer should be small enough to fit the bowl without overlapping it and the bowl should be large enough to hold all the juice from the soursop. By the way, the sieve must have fairly small openings. The larger the openings are, the more likely pulp is to get through.
2. Slowly pour the juice through the strainer into the bowl. This process can take a while, depending on how fine the strainer is.
3. If desired, add other ingredients to flavor the juice. Lime juice, ginger and sugar usually make for a good, authentic combination, as does a mixture of nutmeg and vanilla.
4. Stir the juice again before pouring it into glasses. Serve it chilled or with ice in it.

Method 3 of 3: Make juice in the blender

1. Juice in the blender instead of straining it by hand if you want slightly thicker soursop juice. Using a blender will break down more pulp and keep the pieces in the juice instead of straining out.
2. Remove the seeds and fibrous core from the pureed soursop. Any pulp that has fallen off the core can stay in the liquid, but you have to get the core itself and the seeds out.
3. Pour the liquid into the blender. You don't have to strain the juice first. Wipe up any spilled juice with paper towels.
4. Add extra flavorings to the juice in the blender. Try a combination of vanilla and nutmeg, or a mixture of sugar, ginger, and lime juice.
5. Mix the ingredients on a medium or high setting. Mix them for several minutes. The pulpy liquid should be smooth and creamy afterwards.
6. Add more water if the juice is too thick. Always add 120 ml of water. Mix everything again in the blender.
7. Serve the juice chilled or in glasses with ice in them. Store the leftover juice in the refrigerator for up to a week.

Tips

• If you can't find fresh soursop, you may be able to buy canned soursop syrup online. You can also buy ready-made soursop juice online.

Necessities

• Large bowls
• Sieve
• Blender