Drinks
Jus de Corossol
Ingredients
- - ripe soursop (corossol), pulp removed: 500 g (1.1 lb)
- - water: 600 ml (2 1/2 cups)
- - granulated sugar, to taste: 2-3 tbsp (2-3 tbsp)
- - lime, juiced: 1/2 (1/2)
- - ice, to serve: as needed (as needed)
Method
- Remove the black seeds from the soursop pulp as thoroughly as possible.
- Blend the pulp with the water until smooth.
- Strain through a fine sieve or muslin cloth into a jug, pressing to extract as much liquid as possible; discard the fibrous solids.
- Stir in sugar to taste and the lime juice.
- Chill for at least 30 minutes, then serve over ice.
Introduction: A creamy, naturally sweet juice made from soursop, a tropical fruit that grows abundantly across the Comoro Islands, this refreshing drink is a common sight at family lunches and roadside stalls alike.
Cultural Background: A creamy, naturally sweet juice made from soursop, a tropical fruit that grows abundantly across the Comoro Islands, this refreshing drink is a common sight at family lunches and roadside stalls alike.
Tips: Take time removing every seed — they're hard and unpleasant if any slip through into the finished juice. Taste before adding all the sugar, since soursop ripeness varies in natural sweetness.
Variations: Blend with a little coconut milk for a creamier, richer version. Add a few mint leaves while blending for a fresher finish. This recipe does not have a distinct vegetarian/vegan conversion beyond the dietary tags listed above; no authentic substitution was forced.
Storage: Refrigerate in an airtight container or jug for up to 2 days; stir before serving as it may separate.
Reheating: Served cold; no reheating needed. Nutrition (per serving, approximate) Calories: 110 kcal | Protein: 1 g | Carbohydrates: 27 g | Fat: 0.5 g
FAQs
Q: Where can I find soursop?
A: Look for it fresh or frozen at Caribbean, Latin American or Asian grocers.
Q: Can I use frozen soursop pulp?
A: Yes, thawed frozen pulp works just as well as fresh for this juice.