How to Make Jamaican Soursop Juice (No Milk)
If you’ve never had Jamaican soursop juice before, you’re in for a treat! This floral, creamy & citrusy drink is like tropical heaven in a glass!
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Growing up, this was a staple while also a special treat as in many Caribbean households. I can remember having a tall glass after a hearty Sunday dinner. To me, soursop juice is just as special as Jamaican sorrel but it only requires a fraction of the time and only 3 ingredients!
Soursop juice is refreshing, naturally sweet, and packed with flavor and nutrients like vitamin C. It’s the kind of drink that makes you want to kick back in a hammock and just vibe. In addition to all that – soursop juice holds a special place in Jamaican (and Caribbean culture) as it’s thought to have more than a handful of health benefits including “immune system support”1 due to its antioxidant content. Now, while I can’t confirm any of those health claims myself I can confirm that it is delicious!
There are 2 main ways to prepare this drink and while the preparation including condensed milk is enjoyed by many I an partial to the non-dairy preparation since it allows the natural flavor and sweetness of the soursop to shine!
Key Ingredients
Soursop pulp. The star of the show! Both fresh fruit or frozen will work.
Lime juice. Adds a little brightness and potentiates the vibrant citrus flavor.
Granulated sugar. Complements the natural sweetness of the fruit but remember soursop is naturally sweet, so go easy! You can use brown sugar but opt for the lightest option as the extra molasses can mask the delicate flavor of the soursop.
What is soursop?
Soursop is a tropical fruit native to the Caribbean and Central America. Also known as guanábana in Latin-American countries, it has a spiky green exterior and and soft, fibrous-like white pulp with black seeds. Once fully ripe soursop fruit is often larger than your biggest mango. Ok let’s talk flavor! Soursop has subtle yet distinct citrusy and floral flavor notes and a creamy texture, similar to bananas.
Jamaican soursop juice is often an accompaniment to a hearty dinner although it can be served up at any time!
How to pick the perfect fruit for soursop juice
If you’re lucky enough to have access to fresh soursop you’ll need to know how to pick a perfectly ripe one to get the most flavorful soursop juice! Here are some tips:
- Look at the color. A ripe soursop should be greenish-yellow whereas one that is still young will be more of a true, vibrant green. If the soursop is mostly black or has black or brown spots it is likely overripe and while it can still be used, the juice will last for less time and may have a slightly fermented taste.
- Look at the spikes. When soursop is ready the outer spikes will be less firm and prominent and the tips may even curl inward slightly
- Feel it. A ripe soursop should feel similarly to a ripe kiwi. The fruit should be solid but not easily dented or bruised just by simple handling. Once pressed, the skin should easily give way to expose the white pulp.
Where can I get soursop fruit?
- International or specialty grocery stores. You will usually be able to find it in two forms – the whole fruit or just the pulp. The prepackaged pulp is convenient and has a longer shelf-life. On the other hand, fresh whole soursop will have a stronger flavor.
If your local international or specialty grocery store doesn’t stock either you can always ask the store manager if they could! They’ll probably opt for the prepackaged pulp since it is more shelf stable. - Online retailers. If you want to skip the trouble of finding a grocery store that carries soursop you can shop online for the pulp. Amazon offers several options like this one that doesn’t have to be refrigerated!
Plenty of Ways to Enjoy Soursop Juice
- Strained or with the pulp. I prefer to enjoy my Jamaican soursop juice with the pulp blended. This will make for a thicker juice that it more like a smoothie. If you prefer, you can use a sieve or cheesecloth to strain the pulp.
- With a splash of your favorite alcohol. This soursop juice recipe is best complemented by a reposado tequila – it has a mellow flavor compared to blanco tequila with notes of honey which complement the floral flavors of the soursop. In fact one of my favorite soursop recipes is a frozen soursop margarita! Gin is also a great flavor pairing as well as white rum in a smaller quantity.
- Frozen. Chill soursop juice in your freezer until it is semi-frozen for a sorbet treat or a slushy! Alternatively, pour the soursop juice into popsicle molds for the perfect summer treat. When freezing, it will be best to keep the pulp in the juice as this will prevent your frozen treat from having too much of an icy texture.
Looking for more Jamaican recipes? Check these out!
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Equipment
- 1 blender
- 1 1-liter pitcher or capped bottle
- fine-meshed sieve or strainer optional
Ingredients
- 16 ounces soursop pulp seeds removed
- 1 large lime
- 1-2 cups water
- sugar to taste
Instructions
- Add the soursop pulp to a blender along with the juice from the lime and blend on high speed until completely smooth.Blending the pulp first will help ensure a smoother drink if you choose not strain your soursop juice.
- Add the water, starting with only 2 cups, and blend again to incorporate. Add more water as desired to reach your wanted thickness/consistency.I don't recommend more than 2 cups of water per 16 oz of pulp as the soursop flavor starts to diminish past this
- Strain the juice, if desired. Then add sugar to taste.
- Store refrigerated in a lidded container, preferably airtight for up to week for optimal taste.
1. Afzaal, Muhammad, Saeed, Farhan, Asghar, Aasma, Shah, Yasir Abbas, Ikram, Ali, Ateeq, Huda, Hussain, Muzzamal, Ofoedu, Chigozie E., Chacha, James S., Nutritional and Therapeutic Potential of Soursop, Journal of Food Quality, 2022, 8828358, 9 pages, 2022.
