Soursop has creamy, custardy flesh and a potent flavor that’s reminiscent of pineapple and vanilla— a combination that makes it a splendid substitute for the piña in a colada. Fresh soursop can sometimes be found in North American markets that have a Caribbean or Latin clientele. Or look for bottled or canned soursop nectar or juice; it’s often labeled guanabana, the Spanish name for the fruit. Recipe courtesy of Ann Vanderhoof, author of The Spice Necklace.
ingredients
directions
In a blender, combine juice, rum and cream of coconut with ice. Whirl until thick and well blended.
Pour into two glasses. Add a shake or two of Angostura bitters to each glass and grate a little nutmeg on top.
Tips: To make juice from a fresh soursop: When the soursop is ripe—soft to the touch— cut in half, scrape pulp from the skin with a knife, and put pulp and seeds into a bowl. Add 3 cups water (for a 2- to 2 ½ -lb/1 to 1.25 kg soursop) and stir for about 3 minutes with a fork, until the liquid becomes thick. Allow to stand for about 10 minutes and then stir again. Strain, squeezing out as much liquid from pulp as possible. Discard pulp and seeds. Proceed with recipe as above. (To drink the juice straight, dilute with more water and sweeten to taste with sugar syrup. Add a couple of shakes of bitters if desired.) If you’re starting with a fresh soursop, set aside a couple of small wedges to garnish the drinks.