The Soursop Punch is one of my favorite types of milk drink. For some reason I find this punch makes me feel really relaxed. Must be some kind of medicinal property in soursop. This brings me to list of shrubs and bushes that grows in many a backyard.
A Backyard Pharmacy
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 🙂
Some to Make Tea
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.
Some to Make A Fantasic Punch
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 Recipe
1 ripe soursop
1½ cups milk
¾ 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 ¼ 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 1½ 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!
- 1 ripe soursop
- 1 ½ cups milk low fat
- ¾ cup water divided
- 1 dash Angostura Aromatic Bitters
- 1 dash almond essence or extract
- 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 ¼ 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 ½ cups of milk and continue stirring. Add the bitters and almond essence and stir. Pour in a mug and serve chilled or with ice.
Removing the seeds from the pulp and then blending the pulp creates a much thicker punch I realized, with much less work( if you exclude the removal of the seeds process as work).
Recently I had to revert to this method since my blender was not functioning...MAN did my hands miss my blender after!
where can I buy the soursop fruits please ?
Once it is in season you can get it at the market
I agree with David, I used my blender to do the separation at low speeds, picking out the seeds in between runs, and when all was out, I just liquefy the remaining pulp and it sure did make me felt I drank the whole soursop, barring the seeds and skin. Who knows what wonders the seeds can do too if palatable.
I made some soursop ice cream this week...yummm!
Hi so this weekend I tried this and made the mistake of not checking your site First! Sooooo I took out the seeds, blended it all up (well blended) and then added milk etc. So I ended up with a very pulpy but tasty punch sigh...I'm guessing I can't strain it through now and still take out the pulpiness yet keep the punch?
Well you have a choice; you can strain it or just enjoy the pulp. 🙂