Soursop Punch Recipes
SOURSOP PUNCH
Steps:
- Wash and peel the ripe soursop and place the pulp in a small pot or bowl. Add a little water (about 1/4 cup) to the pulp. Using the back of a fork mash the pulp a bit.
- Place the pulp in a strainer and continue pressing with the back of a spoon to separate the pulp from the seeds. Add water to pulp; mash then strain. Repeat this step until all the pulp has been removed from the seed.
- Pour the tin of condensed milk into the soursop pulp and stir. Then add 1 1/2 cups of milk and continue stirring. Add the bitters and almond essence and stir. Pour in a mug and serve chilled or with ice.
SOURSOP PUNCH
Make and share this Soursop Punch recipe from Food.com.
Provided by jenny butt
Categories Punch Beverage
Time 1h
Yield 2 bottles, 6 serving(s)
Number Of Ingredients 4
Steps:
- wash & peel soursop.
- Mash in bowl with lime peel.
- gradually stir in 1 pint water.
- mix well & strain throuogh muslin cloth.
- Add other 1/2 pint water , repeat process, making sure all flavour is out.
- Add condensed milk to taste for sweetness.
- Chill well before serving over Ice.
Nutrition Facts : Calories 214, Fat 5.8, SaturatedFat 3.7, Cholesterol 22.7, Sodium 87, Carbohydrate 36.3, Sugar 36.3, Protein 5.3
SOURSOP PUNCH
One of my favorite beverages when I was a little girl was made with the soursop fruit. You can use either white or brown sugar for this punch.
Provided by jaci
Categories Drinks Recipes Juice Recipes
Time 45m
Yield 1
Number Of Ingredients 6
Steps:
- Working in batches, press soursop pieces through a fine-mesh strainer with the back of a spoon into a bowl to remove the juice from the fruit.
- Whisk milk, sugar, vanilla, cinnamon, and nutmeg into soursop juice until sugar is dissolved completely. Pour punch into a pitcher and refrigerate until chilled, at least 30 minutes.
Nutrition Facts : Calories 724 calories, Carbohydrate 149.8 g, Cholesterol 29.3 mg, Fat 9.4 g, Fiber 21.4 g, Protein 18.4 g, SaturatedFat 5.1 g, Sodium 238.6 mg, Sugar 43.4 g
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- Wash and peel the ripe soursop and place the pulp in a small pot or bowl. Add a little water (about 1/4 cup) to the pulp. Using the back of a fork mash the pulp a bit.
- Place the pulp in a strainer and continue pressing with the back of a spoon to separate the pulp from the seeds. Add water to pulp; mash then strain. Repeat this step until all the pulp has been removed from the seed.
- Pour the tin of condensed milk into the soursop pulp and stir. Then add 1 1/2 cups of milk and continue stirring. Add the bitters and almond essence and stir. Pour in a mug and serve chilled or with ice.
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