soursop

Soursop Juice is a tropical drink that is both super nutritious and super delicious. Enjoy this deliciously authentic Jamaican Soursop Juice Recipe (2 Different Ways) - with Lime or with Milk. Soursop Juice with Lime is a light, tangy and refreshing beverage, while Soursop with Milk, is a smooth, creamy and flavourful drink. No matter which way you choose to make it, both will be delicious and delightful!

Soursop Juice Recipe, Two Ways - With Lime or Milk

large ripe soursop (remove all seeds)

water

lemon/lime juice

- 6 tbsp condensed milk (sweeten to taste)

tsp nutmeg (grated)

milk (optional)

vanilla

lime

tsp Jamaican white rum ((optional))

Peel the soursop and remove the core.

Place the soursop pulp (the white fleshy part) into a large bowl.

(*Important*) Remember to remove ALL the soursop seeds before blending!

Add the 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 the pulp liquefies. If the blender is struggling, add some more water, stir and resume blending.

Pour the soursop juice into a large strainer seated over a bowl to strain the juice.

Use a large spoon to stir and press the juice through the strainer until all the juice has been extracted.

If any unblended soursop pulp remains, repeat the process of blending and straining the juice.

Choose whether you would like soursop juice with lime or milk, then use the relevant ingredients in the recipe above to flavour your juice.

Pour your finished soursop juice into a large jug, then cover and refrigerate it. This drink should be consumed within 3 days.

Bless up &amp; enjoy it chilled!

My Peeps, once you&#039;ve tried this recipe please come back and leave a rating &amp; review! I&#039;d love to hear from you :)

Caribbean-Styled Soursop Ice-Cream

Prepare the Soursop Pulp:First, remove the outer green skin of the soursop and cut the fruit in half. Scoop out the white pulp and discard the seeds. Soursop seeds are large and easy to remove, though the process can take a little time. Once you have your soursop pulp, set it aside in a bowl.

Blend the Ingredients:In a blender or food processor, combine the soursop pulp, condensed milk, vanilla extract, nutmeg, cinnamon, and lime juice. Blend until smooth. The lime juice adds a slight tanginess that helps cut through the sweetness, while the spices offer a subtle warm flavor reminiscent of traditional Caribbean desserts.

Whip the Cream:In a separate bowl, whip the heavy cream (or evaporated milk) until it thickens slightly and forms soft peaks. This step gives the ice cream its creamy texture and light, airy consistency.

Combine:Gently fold the whipped cream into the soursop mixture, making sure not to deflate the cream too much. You want the mixture to stay light and fluffy.

Freeze:Pour the mixture into a freezer-safe container, cover it with plastic wrap or an airtight lid, and place it in the freezer. To avoid large ice crystals from forming, stir the mixture every 30-45 minutes for the first 2-3 hours of freezing. This step mimics the churning process of an ice cream maker, ensuring your ice cream has a smooth, creamy consistency.

Freeze Overnight:After stirring a few times, leave the ice cream to freeze fully, which should take about 4-6 hours or overnight. When ready, scoop and serve!

Hints of banana, pineapple and mild citrus, this Fresh Soursop Ice Cream is a childhood fave and an addictively refreshing summer treat.

Fresh Soursop Ice Cream

ice cream maker

medium/large fresh soursop

soursop juice

coconut milk

35% whipping cream

granulated sugar

lime (zest only)

vanilla bean (scraped)

Prepare the soursop by cutting it, or breaking it open, in half, lengthwise. Remove and discard the spine. Scoop the flesh with seeds into a small saucepan with the juice or water and warm the flesh over medium heat to draw out the juices. Push the flesh mixture through a sieve to extract the liquids. Discard the seeds and remaining flesh. Set aside.&nbsp;

Set up an ice water bath in a large bowl, or clean sink for later.

In a medium heatproof bowl, whisk together the egg yolks and sugar until fully incorporated and pale. Set aside.

In a medium saucepan, warm the milk, cream and vanilla bean and pod to a light boil. Remove from the heat and drizzle half into the egg mixture, while whisking. This tempers the egg/sugar mixture. Add to the remaining cream/milk mixture in the saucepan and return to a light boil, allowing it to thicken.

Add the soursop to the egg/cream mixture and continually stir the mixture with a wooden spoon until it thickens and coats the back of the spoon. Run your finger along the back of the spoon and it should leave a clear line through the mixture on the spoon.&nbsp;

Remove from the heat and quickly cool the mixture by placing the saucepan in the water bath, stirring the mixture to help the cooling process. Zest the lime into the mixture, cover and place in the refrigerator for 4 hours, or overnight for a more pronounced flavour.

Once chilled, remove the vanilla pod. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. I use the KA ice cream attachment, which took about 20 minutes. Transfer to a freezer-safe containe and allow to chill overnight.&nbsp;

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The most viewed soursop recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine