News Americas, NEW YORK, NY, Fri. Aug. 11, 2017: I grew up drinking a lot of fruit and vegetable juices. Mango juice, pineapple juice, sour sop juice orange juice, tamarind juice, carrot juice, cucumber and beet juice.
These juices were often served with Sunday dinner, which was followed by some delicious dessert like pineapple upside down cake, sweet potato pudding, carrot cake, corn pone or blue draws.
One of my favorite fruit juices to this day remains Sour Sop Juice. It is a hearty flavorful juice! Today I will share with you the recipe for Sour Sop Juice.
1 ripe soursop
1 can condensed milk,
6 cups of water
1 tsp nutmeg
1 tbsp vanilla
2 tbsp sugar
Wash your hands too.
Peel the fruit by removing the skin with your hands.
In a large wide mouth bowl, divide the soft flesh pulp of the fruit in to small portions.
Add the water one cup at a time as you squeeze the pulp of the fruit with your hands.
Squeezing the soursop allows the juices to flow into the water.
Add the rest of the water until all the juice is squeezed out of the pulp of the fruit. Put the squeeze pulp in the trash.
Pour the soursop juice in a glass or plastic jug.
Sweeten with condensed milk and sugar.
Add the spices and vanilla.
Serve with ice.
EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president of the Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfood scaribbean/