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–+ servings
hand placing a slice of lime on top of a glass of Jamaican soursop juice
Ainseanlea Bonds

How to Make Jamaican Soursop Juice (No Milk)

5 from 7 votes
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
Servings: 1 liter
Course: Drinks
Cuisine: Caribbean, Jamaican
Ingredients Equipment Method

Ingredients
 

  • 16 ounces soursop pulp seeds removed
  • 1 large lime
  • 1-2 cups water
  • sugar to taste

Equipment

  • 1 blender
  • 1 1-liter pitcher or capped bottle
  • fine-meshed sieve or strainer optional

Method
 

  1. 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.
  2. 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
  3. Strain the juice, if desired. Then add sugar to taste.
  4. Store refrigerated in a lidded container, preferably airtight for up to week for optimal taste.

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