How to make Soursop Juice
Soursop is a healthy fruit that is popular in Nigeria. It is rich in vitamin C and can be used to treat boils, aches and other skin breakouts like eczema. Soursop can also be used as a sedative and it is useful in the treatment of asthma, fever, cold and rheumatism. There are many health benefits of taking homemade soursop juice regularly. Experts say that drinking Soursop juice regularly can reduce your chances of diabetes by boosting your body’s insulin secretion. It may also be useful in reducing your chances of having cancer.
Soursop juice is rich in fibre and other essential nutrients like potassium, magnesium, thiamin, copper and iron. Learn how to produce your homemade soursop juice for free on Elistatus. Learn useful skills that you can use to make money and become self-reliant.
- 1 ripe Soursop (450 grams)
- 1 1/2 cups of milk, evaporated milk or water (375 milliliters)
- 1 teaspoon of nutmeg (optional)
- 1 teaspoon of vanilla
- 1/2 teaspoon of grated or powdered ginger
- 1 tablespoon of sugar
- 1 small lime/ 1/2 cup of natural lime juice (optional)
First, wash the ripe soursop very well to remove any dirt. Ripe soursop usually has a green skin that gets indented when you apply a little pressure on the fruit. If the soursop has a yellow-green skin, it should be left to ripen at room temperature.
Next, peel the skin off the fruit carefully. You can use your hands to do this, you do not need to make use of a knife or a peeler especially if the fruit is ripe.
Place the peeled fruit in a large, deep bowl. Pour the milk or water into the bowl.
Then, mash the fruit slowly with your hands. This can get very messy so you have to be extra carefully when mashing the fruit. As you mash the fruit, it will release its juices. These juices will blend with the milk easily as you continue to mash the fruit.
Pour the mashed fruit mixture into the mesh strainer. The strainer should have very thin gaps so that the soursop pulp will not go through it.
After doing this, add the lime juice, ginger, sugar and other flavoring ingredients. Stir the juice very well and pour it into the glass containers.
Note that you can also blend the soursop in order to have a thicker juice.
Soursop juice is usually served chilled; with ice. It can be taken with any sack of your choice.