Soursop juice is one of Colombia’s most popular cold fruit drinks. It is made with the fragrant white flesh of soursop, water or milk, sugar, and ice. Its creamy texture and gently tart tropical flavor make it a favorite in homes, restaurants, and juice shops.
The milk-based version is especially common as an afternoon drink or creamy snack, while the water-based version is often served with lunch or on hot days. Both highlight the fruit’s rich texture and refreshing character.
Ingredients
- 400 g seedless soursop pulp (2 ½ cups)
- 750 ml cold whole milk (3 cups)
- 60 g sugar (5 tablespoons)
- 160 g ice (1 ½ cups)
- 5 ml vanilla extract (1 teaspoon), optional
Preparation
- Prepare the pulp, remove all peel and seeds from the soursop. Place the 400 g of pulp in a blender, checking carefully that no seeds or firm pieces remain.
- Blend the drink, add the cold milk, sugar, and vanilla if using. Blend for 30 to 40 seconds, until the mixture is creamy, smooth, and thick.
- Adjust the texture, add the ice and blend for a few more seconds. For a lighter drink, add up to 120 ml more cold milk (½ cup) and blend briefly again.
- Serve immediately, divide the soursop juice among tall glasses and serve well chilled. Stir before drinking if it sits for a few minutes, since the pulp may settle slightly.
Chef’s tips
- Remove every seed before blending; they should not be eaten or blended into the drink.
- Use ripe, fragrant soursop with soft flesh for the best flavor and texture.
- Keep the milk and pulp chilled before preparing the drink.
- Adjust the sugar according to the fruit’s natural sweetness.
- Do not overblend after adding the ice, or the drink may become watery.
Traditional variations
In Colombia, soursop juice is also often made with water instead of milk. For that version, replace the 750 ml of milk with 750 ml of cold water and keep the same amounts of pulp, sugar, and ice. The result is lighter and especially refreshing with meals.
Some households add a few drops of vanilla to the milk-based version to deepen its creamy aroma.
How to serve
Serve soursop juice very cold in tall glasses, as an afternoon drink or alongside breakfast and light lunches. The milk version pairs especially well with Colombian baked goods, while the water-based version works well with savory dishes.
Recommended pairings
- Almojábanas
- Pandebono
- Cheese arepas
- Yuca bread
- Colombian empanadas
- Colombian buñuelos
A cultural note
Soursop is a tropical fruit with white, creamy, fibrous flesh and a distinctive fragrance. In Colombia, it is used in ice creams, smoothies, and desserts, but chilled juice remains one of the most traditional and familiar ways to enjoy it.
Frequently Asked Questions
Both versions are traditional. Soursop juice made with milk is creamier, thicker, and milder, making it popular for breakfast or an afternoon snack. The water-based version is lighter and more refreshing, so it is often served with lunch or more substantial meals.
Not always. When you remove the seeds thoroughly and use ripe pulp, you can serve it directly after blending. Some people strain it for a smoother texture, but that also removes some of the fruit’s fiber and its naturally full body.
Yes. Use unsweetened frozen pulp, let it thaw slightly, then blend it with cold milk, sugar, and ice. Taste it before serving and adjust the sugar as needed, since the sweetness and intensity of frozen pulp can vary.
