In Jamaica we say soursop, in Spanish speaking countries they say guanábana and in Brazil they say graviola but whatever you want to call it the juice of this fruit is delicious! The texture of the fruit and colour of the juice gives the impression that soursop juice is creamy and thick but in fact it is surprisingly light and refreshing, tangy yet sweet. I grew up drinking this juice that other people would make for me without realising how simple it was to make myself. Ten minutes, six ingredients and a swish in the blender gives you glasses of great, healthy juice that can increase your energy, help with digestion and enhance immunity.
Soursop Fruit
Cut the soursop in half, longwise, and remove the seeds before adding all the ingredients to the blender and mix until smooth.
Soursop Juice
Soursop Juice
Live, Love, Eat!
April x
- 340 g soursop (small)
- 1.25 cups water
- .75 cup milk
- 1.5 tablespoon vanilla
- 3 tablespoons condensed milk
- 2 tablespoons lemon juice
- Slice the fruit in half.
- Remove the seeds from the meat of the soursop.
- Put all the ingredients in a blend and blitz until smooth.
- Serve over ice.
