Jamaican Soursop Juice Recipe (video)
There are many names for this tropical fruit. In South America it’s called Guanabana, but in Jamaica we call it — Soursop. the flavour is so good and so hard to describe. It’s like a combination of strawberry and pineapple with an underlying creamy flavor of coconut or banana. If you’ve never had soursop, I urge you to seek it out and indulge.
When buying a fresh soursop it should be soft but firm. If it’s too squishy it’s probably over ripe. If you’re not sure, ask a store clerk to help you choose the perfect one. This recipe is traditional and we Jamaicans love our sweet drinks. So if you prefer a lighter version, see the suggestion below. Also, if you can’t find the fresh fruit look for Soursop or Guanabana nectar and add the other ingredients as instructed. There’s nothing like the taste of chilled Soursop Juice over ice. I know you’ll enjoy it as much as I do!
1 ripe Soursop (Guanabana)
1 can Sweetened Condensed Milk
1 tsp grated Nutmeg
2 Tbsp fresh Lime Juice
1 tablespoon Vanilla extract
5 cups of Water
For sweeter version: Add 2 Tbsp sugar
For a lighter version: Omit sweetened condensed milk and sweeten with sugar to taste
Note: like orange juice, some like pulp some don’t. See Step 3
1. Peel the soursop by hand; put flesh in a large mixing bowl and remove all the seeds
2. Put fruit into blender; add 3 cups of water and puree
3. Pour puree into in the mixing bowl and add 2 to 3 more cups of water. (If you prefer
a smooth drink, use a strainer and the additional water to remove fruit fibers.)
4. Add sweetened condensed milk, nutmeg, lime juice and vanilla and stir to blend
(if you don’t have a large blender, like me, you can use a hand blender to do the final mixing)
Serve chilled with or without ice cubes.
Add a dash of nutmeg to each glass before serving.
Serving suggestion: You can also add some white rum to enhance the flavor, if you know what I mean.