Classic Jamaican-Style Soursop Juice Recipe

Ingredients

• •1 ripe soursop
• •3 cups water
• •1 tsp vanilla extract
• •½ tsp grated nutmeg
• •Condensed milk or sugar to taste
• •Squeeze of lime

Instructions

1. Peel the soursop and extract the white pulp. 2. Using your hands in a large bowl, squeeze and massage the pulp in the water to release the juices. Remove and discard ALL seeds. 3. Strain through a fine-mesh sieve or cheesecloth into a pitcher. 4. Stir in the vanilla, nutmeg, sweetener, and lime juice. 5. Serve chilled over ice.

Pro Tips

• •Use condensed milk for the traditional Caribbean taste — it adds a creaminess that sugar alone can't match.
• •Freshly grated nutmeg makes a huge difference over pre-ground.
• •If using frozen soursop pulp, use 2 cups pulp to 3 cups water.
• •This juice keeps in the refrigerator for 2-3 days — shake before serving as the pulp settles.

Serving ideas

Serve the juice chilled. Adjust the condensed milk or sugar to taste; these additions change the sweetness and nutrition of the finished drink.