How to Make Soursop Juice Two Ways – with Lime or Milk!
Creamy, Delicious and Healthy Soursop Juice
Soursop Juice is a tropical drink that is both super nutritious and super delicious. Most people I know who has tried this exotic juice have fallen in love with it.
Growing up in Jamaica, having soursop juice with dinner on a Sunday was a treat. I remember my mother making soursop juice two ways with lime or with milk. At times she only added lime and brown sugar, and other times she added spices and sweetened condensed milk to make a rich and creamy drink.
Now that I have my own family, I use my mother’s two recipes to treat my husband and son to tasty and healthy soursop juice whenever I can. So now it’s time to get excited, because today I’ll share these two special and delicious recipes with you!
Benefits of Soursop
The soursop fruit (also known as Guanabana or Graviola), is a well-known Caribbean favourite. It is versatile and can be eaten as is, or blended into a thick yet refreshing juice drink.
Soursop has many health benefits. The fruit is rich in fibre and Vitamin C, which aids in digestion, boosts the immune system and promotes overall good health. Most interestingly, soursop has also been credited with having powerful anti-cancer properties.
Similar to the fruit, the soursop leaves provides several health benefits. As a result, soursop leaf tea is often used as a Jamaican home remedy to calm the nerves and help with a good night’s sleep.
How to Choose the Best Soursop
The best soursop for juicing is one that is perfectly ripe. Imagine you’re ready to make soursop juice, and when you peel your soursop, the inside is either dry and hardened or discoloured and rotting. Such a disappointment! The thing is, most people find it hard to choose a ‘good’ soursop. If you’ve one of those who needs help, I’ll share how I select the best soursop to make soursop juice.
Whether you get your soursop from the tree or from a store, follow my guide below to get the most out of your fruit. Here are my tips on choosing the best soursop for juicing:
- Examine the skin of the soursop. If it is very green, hard and shiny, it may be under-ripe and won’t ripen properly no matter how long you keep it. Also, examine your soursop for bruising, tears or holes. Soursops exposed to bacteria through its damaged skin will spoil quickly.
- Look at the ‘spikes’. Soursop spikes that very long and tightly spaced, means the fruit is too ‘young’. Choose soursop that has its spikes spaced far apart (see photo above), and is slightly tender to the touch.
- Follow your gut. Maybe you can’t quite explain it but does the soursop look odd or ‘funny’? Does it have a sharp ‘sour’ smell? Are there small flies around the soursop? Does it have several soft spots? That may mean the soursop is over-ripe and rotting and you should pass on getting it.
Soursop Juice Two Ways – with Lime and with Milk
How to Ripen Soursop
If your soursop is not ripe, speed up the ripening process by wrapping it in a paper bag or newspaper. Once wrapped, store it on the countertop and check it daily. When your soursop is tender all over, it is ripe. Another sign of a perfectly ripened soursop is in the colour of the skin. The soursop skin should change from bright green to a dull green or greenish-brown colour. That’s when your soursop is ready for juicing!
Making Soursop Juice
Once your soursop is ripe, peel it and remove the core. But remember, soursops are deliciously addictive and you can find yourself eating the fruit and have none left for juicing. I for one have been guilty of eating too much of my soursop before juicing it *covers face*.
If you’re counting calories or have health concerns, it’s best to keep this juice recipe simple – adding just a spritz of lime and avoiding additional sweeteners. You’ll be glad to know that my soursop recipes are adjustable, so feel free to substitute brown sugar with honey or any other organic sweetener of choice.
Let’s Go Juicing!
In this recipe, I used a blender instead of a juicer. Get the Oster Blender I use, to juice and enjoy your delicious soursop juice. Just make sure you have a large strainer to extract the juice and remove the seeds and the thick pulp. I’ve used my Oster Blender when juicing for many years, and I love it!
I’m sure you’ll enjoy soursop juice these two ways- with either lime or milk. Cheers to a cool refreshing soursop drink you’ll sip and savour all through the day!
Soursop Juice Recipe Two Ways - With Lime or Milk
- 1 large ripe soursop
- 4 - 6 cups water
For Soursop with Lime
- 1/4 cup lemon/lime juice
- 2 - 4 tbsp brown sugar/honey (optional) sweeten to taste
For Soursop with Milk
- 4 - 6 tbsp condensed milk sweeten to taste
- 1 tsp nutmeg grated
- 1 cup milk optional
- 1 tbsp vanilla
- 1 - 2 tbsp cane sugar sweeten to taste
- ½ small lime or lemon (optional)
- 1 tsp Jamaican white rum (optional)
- Peel the soursop and remove the core.
- Place the soursop pulp (fleshy part with seeds) into a large bowl.
- Add soursop pulp to your blender (no more than ¾ full).
- Add water to the blender to completely cover the pulp.
- Use a large spoon to stir and loosen the mixture.
- Blend on high until pulp liquefies. If the blender is struggling, add some more water, stir and resume blending.
- Strain the soursop juice into a large bowl to separate pulp with seeds from the juice.
- Use a large spoon to stir and press the juice through the strainer adding more water as needed.
- If any unblended soursop pulp remains, repeat the process.
- Choose whether you would like soursop juice with lime or milk, then use the relevant ingredients in the recipe above to flavour.
- Pour your finished soursop juice into a large jug and refrigerate. This drink should be consumed withing 3 days.
- Bless up & enjoy it chilled!
- My Peeps, once you've tried this recipe please come back and leave a rating & review! I'd love to hear from you 🙂