Soursop juice recipe (With and without milk)
Looking for a refreshing tropical drink to beat the heat? Soursop juice is a Caribbean favorite that’s tangy, with milk, or light, perfect for any occasion. With its unique flavor and versatility, this drink is a must-try. Today, I’ll show you two ways to enjoy it: plain and simple or with milk for an indulgent twist. Let’s dive into this tropical treat!
There’s something magical about making drinks from fresh fruits. In the Caribbean and even in parts of the US, it’s a tradition to turn local fruits into flavorful juices. Imagine the tang of freshly squeezed grapefruit juice, the tart sweetness of five fingers (starfruit), or the tropical goodness of guava and lime juice. Each sip connects you to the land and the vibrant flavors of the region.
If you’ve ever enjoyed a glass of freshly made juice on a hot day, you know exactly what I mean. Soursop juice is no different. It’s the kind of drink that makes you slow down, take a breath, and savor the moment. Whether you’re new to soursop or it’s already a favorite, this recipe will remind you why homemade is always better.
What is soursop juice
Soursop juice is made from the tropical fruit soursop, also known as graviola or guanabana. This prickly green fruit has soft, creamy white flesh with a flavor that’s both sweet and tangy. In the Caribbean, we enjoy it in many forms, but soursop juice remains a classic. You can make it light and refreshing or turn it into a drink with milk for a more indulgent experience.
Why you’ll love this recipe
This juice is versatile, nutritious, and simple to prepare. Whether you prefer it plain or with milk, it’s perfect for quenching your thirst. Plus, it’s packed with natural vitamins and antioxidants that your body will thank you for.
A quick note on soursop’s benefits
Soursop juice is not just delicious; it’s also packed with vitamin C to boost your immune system and antioxidants to fight free radicals. It’s known for its natural fiber content, which helps with digestion. While soursop is celebrated in traditional Caribbean medicine, I’ll stick to the delicious side of things here. Just know that this juice isn’t only a treat—it’s good for you, too!
How to make soursop juice
Ingredients you’ll need
For the plain version:
- Soursop: The star ingredient! Choose a ripe one for the best flavor.
- Water: To blend and adjust consistency.
- Lime Juice: Adds a refreshing tang (optional but recommended).
- Sweetener: Granulated sugar, honey, or your favorite substitute.
For the version with milk:
- Soursop: Same as above.
- Water: Just enough to blend.
- Condensed Milk: For that rich, creamy sweetness. (You can also use regular milk or a dairy-free alternative with sweetener.)
Instructions
Plain version:
- Begin by cutting the soursop in half. Scoop out the white flesh and remove the seeds. (The seeds are inedible, so be sure to get them all!)
- Blend the soursop flesh with water until smooth. You can strain the mixture to remove any fibrous bits, but this step is optional.
- Add lime juice for a refreshing kick, then sweeten to taste. Stir well and pour into a glass filled with ice.
- Sip and enjoy the pure tropical refreshment!
Version with milk:
- Follow steps 1 and 2 above.
- Instead of lime juice, add condensed milk to the blended mixture. Adjust the amount based on your preferred sweetness and creaminess.
- Blend again until smooth. Pour over ice, and you’ve got a dessert-like drink that’s just as refreshing.
Tips for Success
Let’s talk about picking the perfect soursop because it’s key to a great juice. Look for fruit that’s slightly soft to the touch, like a ripe avocado. The skin should be green with a hint of yellow and free from blemishes. Avoid soursop with brown spots or breaks in the skin; they spoil easily.
Once you’ve got your fruit, the rest is easy. Adjust the sweetness to your liking, and don’t be afraid to experiment with lime for extra zing. If you’re making the version with milk, coconut milk is a fantastic alternative for a dairy-free option.
Storage Tips
Soursop juice is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Want to keep it longer? Freeze it! Pour the juice into ice cube trays and transfer the frozen cubes to a freezer bag. This way, you can pop a cube or two into your glass whenever you need a quick tropical fix.
Related Recipes
Looking for more Caribbean drinks to cool you down? Try these:
Frequently Asked Questions
Absolutely! Peel the fruit, remove the seeds, and freeze the flesh in portions. Or, make the juice and freeze it for later use.
Frozen soursop pulp is a great alternative and is often available at specialty Caribbean or Latin markets.
Yes! In fact, it tastes even better after chilling, so feel free to prepare it a day in advance.
Whether you go for the plain or version with milk, soursop juice is a tropical delight that’s easy to make and even easier to enjoy. I hope you give this recipe a try and let me know what you think. Leave a comment below or share your creation on social media. Cheers to tropical vibes!
Recipe
How to make Soursop Drink (with and without milk)
Ingredients
Method
- Peel soursop with your hand and remove and discard the spongy center.
- Mash the flesh in a bowl with three cups of water to remove all the seeds.
- Press this pulp through a sieve, resulting in a smooth puree.
- Add the rest of the water to the puree
- Add lime juice, sugar, salt, vanilla extract and bitters.
- Taste and adjust the flavor as needed.
- Chill and serve with ice
