Soursop Punch

All around our house grew different types of shrubs and trees and to the untrained eye, it might as well be called bush. But for me growing up, these same"bush" had great medicinal properties. We had fever grass or lemon grass (Cymbopogon citratus) for fever; worm grass (Chenopodium ambrosioides) for worms; Corosee for diarrhea, Aloes (Aloe Vera), Chandelier (Leonotis nepetifolia) , Zebapique ( Neurolaena lobata) and Bois Cano ( Cecropia peltata) for colds and also Wonder of the world ( Brophyllum pinnatum), St John Bush (Justicia secunda), Teemarie ( Mimosa pudica), Shining bush ( Peperonia pellucida), Ditepei [Ditaypayee] (Capraria biflora) and some Stinking Susie [ Marigold] (Calendula officinalis) .....The list goes on. As you can see these bush was our backyard pharmacy :-)



Then we had a few whose leaves we used when making "tea", namely Vervine (Stachytarpheta jamaicensis), Bayleaf (Laurus nobilis) and of course Soursop leaf ( Annona muricata) . The soursop leaf tea was used as a natural soporific; you drank it if you had trouble sleeping at night. But it's medicinal uses does not stop here. Click here for more remedies using soursop. I found it a good informative read. I wasn't even aware that the seeds can be used to kill lice and bed bugs. So take a read when you have time.


Other than using the leaves the fruit, of course, makes a fantastic punch. Added to green fig punch, banana punch and peanut punch, I offer you a simple soursop punch recipe. I say simple because you don't even need a blender to make it; just some bowls , a strainer, a spoon; a fork and of course a ripe soursop! In a few minutes you could enjoy a nice glass of soursop punch loaded with vitamins and minerals. And after reading all the properties this wonder fruit contains, why not have two glasses. I sure did (No I'm not greedy!! :-) Enjoy!

SOURSOP PUNCH

1 ripe soursop
1 1/2 cups milk
3/4 cup water (divided)
1 dash bitters
1 dash almond essence
1 tin (400g) condensed milk

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.


Note: The preceding steps i.e. add water to pulp; mash then strain, will have to be repeated until all the pulp has been removed and only the seed and covering remains as in the above picture.

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

The punch is now ready. Pour in a mug and serve chilled or with ice.

Note: If you find the punch is too thick, add milk until desired consistency is achieved.

Simple wasn't it? I hope you liked the post. See you soon with another tasty trini recipe. Ah gone!

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