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hand placing a slice of lime on top of a glass of Jamaican soursop juice

How to Make Jamaican Soursop Juice (No Milk)

This floral, creamy & citrusy drink is like tropical heaven in a glass! Soursop juice is refreshing, naturally sweet, and packed with flavor and nutrients like vitamin C
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Prep Time: 5 minutes
Course: Drinks
Cuisine: Caribbean, Jamaican
Keyword: guanabana, soursop
Servings: 1 liter
Author: Ainseanlea @ The Stush Kitchen

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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.
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