Emerald Isle Recipe

Prepare guanabana pulp

If using fresh guanabana, remove seeds and scoop out pulp until you have about 1 cup. If using frozen pulp, thaw until soft. Place pulp in a blender with 120 ml water.

Blend and strain

Blend guanabana and water on high for 30–45 seconds until smooth. Strain through a fine mesh sieve or cheesecloth into a bowl, pressing with a spoon to extract as much smooth juice as possible. Discard solids and seeds.

Add pandan and sugar

Stir 2 tbs pandan extract (or pandan juice) and 2 tbs granulated sugar into the strained guanabana. Taste and adjust sugar — the pandan will add aromatic, grassy notes; add up to 1 tbs more sugar if the pulp is very tart. Chill the base for 10–15 minutes if time permits.

Juice citrus

Juice enough lemons to yield 1 cup of fresh lemon juice (about 4–5 medium lemons) and 2 tbs fresh lime juice (about 1 small lime). Strain to remove pulp and seeds if desired.

Combine base and citrus

In a large pitcher, combine the chilled pandan-guanabana base with the lemon and lime juices. Stir in 60 ml simple syrup (adjust to taste). Taste the mixture — it should be bright, slightly creamy from the guanabana, and balanced between sweet and tart. Adjust with more simple syrup or a squeeze of lime/lemon if needed.

Add sparkling water

Just before serving, gently fold in 600 ml chilled sparkling water or club soda to preserve bubbles. Stir once or twice — do not over-stir to avoid flattening the fizz.

Prepare glasses by filling each with about 1 cup crushed ice. For a batch making approximately 4 servings, divide ice among four tall glasses.

Pour the Emerald Isle mocktail over the ice, dividing evenly. Each serving will be about 350–400 ml depending on ice.

Garnish each glass with a lime wheel or wedge and, if using, a pandan leaf and edible flower or mint sprig. Gently slap the pandan leaf between your palms before placing it in the glass to release aroma.

Serve immediately with a straw or stirring spoon so guests can adjust sweetness. Recommend tasting and adding a little extra simple syrup to individual glasses if desired.