Soursop juice

🥤 A chilled soursop-pulp, water and lime drink without milk.

Ingredients

• 400 g net ripe food-grade soursop pulp without skin, hard core or seeds
• 600 ml cold potable water initially, plus enough to top to 1 litre final
• 20 ml lime juice
• 30 g sugar

Preparation

Wash fruit exterior, open and remove skin, hard core and every black seed by hand. Check flesh and weigh 400 g net. Thaw frozen pulp beforehand in the fridge and read label.

Spread pulp on a pale plate and check again. Never put seeds into blender; do not use leaves or bark.

Blend pulp briefly with about 200 ml taken from the initial 600 ml water until uniform.

Add remaining 400 ml water, mix and fine-strain with gentle pressing. Discard hard fibrous residue.

Add 20 ml lime and 30 g sugar, dissolve and measure. Top with cold water to 1 litre finished drink, not one extra litre.

Cover and chill 30 minutes. Stir before tasting; added sugar or water changes estimates or yield.

Serve four chilled 250 ml glasses. Refrigerate any remainder immediately and preferably use within 24 hours.