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Soursop Drink

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jcaldeira:
I've only eaten soursop fresh.  Yesterday my niece told me she's only drank the juice in Indonesia, but never the fresh fruit.  I looked up how to juice soursop and make a tasty drink.  This is what learned:

Recipe
2 cups blended soursop pulp (seedless)
5 (3+2)  cups water
1 can condensed milk (can replace with some sugar, but, tsk, tsk)
2 Tbs lime juice
1 tsp grated nutmeg
1  Tbp vanilla extract
sugar (optional)
Serve over ice

  http://youtu.be/IRCFZoRTMx8
http://cooklikeajamaican.com/new-recipe-soursop-juice/

starling1:
John I've made a similar one but replaced the condensed milk with  vanilla ice cream. Spectacular.

fruitlovers:
Makes a great juice, but it's a real pain to remove all the seeds. And if you miss one and accidentally chop it up in your blender it's toxic. So better be careful.
BTW, in Mexico the juice is frozen and made into popcicles. Also very nice.
Personally i just freeze them and add them to whatever fruit smoothie i happen to be making. Very nice blended together with bananas. Add some berries for nice color and tang.

Dangermouse01:
As I was wandering around one of the local whole sale club stores the other day, I noticed that they had packages of frozen guanabana pulp (also mango pulp) for making smoothies. Might have to go back and pick up a package to give this a try.

DM

jcaldeira:
I'm curious to learn how soursop pulp is collected on a commercial basis.  My thinking is that they might use a machine similar to a cotton gin to shred it, then let the seeds sink, or use centrifugal force to separate it.  Does anyone know?

The juice, without the pulp, could probably be harvested in an apple cider press.

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