Virginia Burke

Soursop Juice

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Eat Caribbean
Eat Caribbean

By Virginia Burke

Published 2005

  • About

Ingredients

  • 650–900 g/1½-2 lb ripe soursop
  • 450 ml/¾

Method

  1. Peel the soursop and place the pulp in a sieve. Push with a wooden spoon until you have extracted as much thick juice as you can. Use about 2 cups of water to get the last juice through and to dilute it slightly. Discard the seeds and pulp.
  2. Add about 2 tbsp of condensed milk and taste. You can dilute it more or make it sweeter if you wish. Add the nutmeg and va