Sour Sop Juice Recipe
Make Sour Sop Juice Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Optional/add-ins
Method
Prepare soursop pulp
Remove seeds and measure pulp
If you have whole soursops, cut each fruit in half and scoop out the white flesh into a bowl. Use your fingers to remove all black seeds and fibrous cores. Measure out 4 cups of cleaned pulp. If using pre-packaged pulp, thaw and ensure seeds are removed.
Rinse lightly (if needed)
If the pulp seems very fibrous, give it a quick rinse in a fine-mesh sieve under cold water to loosen any remaining small seed fragments, then drain thoroughly.
Make simple syrup
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring until the sugar dissolves and the mixture is clear. Remove from heat and allow to cool to lukewarm. (If you prefer a lighter syrup, use 3/4 cup sugar and 1 cup water.)
Blend and strain
Place the 4 cups soursop pulp and 1 cup cold water into a blender. Pulse to break up the pulp, then blend on medium-high for 30–45 seconds until mostly smooth. You want a smooth juice but not completely paper-thin; some texture is fine.
Pour the blended mixture through a fine-mesh sieve or chinois into a large pitcher. Use the back of a spoon or a rubber spatula to press and extract as much liquid as possible. Discard or reserve the thick fibrous solids for another use (e.g., smoothies or baking). You should have roughly 3 to 3 1/2 cups of raw soursop liquid.
Combine and adjust
Add the cooled simple syrup and 1 cup additional cold water to the strained soursop liquid in the pitcher. Stir in 2 tablespoons fresh lime juice. Taste and adjust sweetness: add up to 2 teaspoons honey or agave, or more syrup, if desired. If the juice is too concentrated, add more cold water in 1/4 cup increments until you reach your preferred balance.
If using mint, bruise the mint leaves lightly (clap between your palms or crush with a rolling pin) and stir them into the pitcher for 5–10 minutes to infuse. Remove leaves before serving if you prefer a clear juice.
Chill and serve
Stir in ice cubes just before serving or pour the juice over ice-filled glasses. If desired, top each glass with a splash of cold soda water for a lightly fizzy version (about 1–2 tablespoons soda per glass).
Garnish with a lime wheel or a sprig of mint. Serve immediately. Refrigerate any leftover juice in a sealed container for up to 48 hours; stir before serving as separation may occur.