How to Make Soursop Juice

Soursop juice has a unique taste, a creamy texture and an exotic attitude. It’s a favorite in the Caribbean, especially on a hot day.

This soursop juice can be used to make soursop punch, ice cream and more.

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soursop juice recipe

What is soursop juice

Soursop juice is made from the flesh or pulp of the soursop (Annona muricata) fruit. It is sometimes called graviola or guanábana in Latin America.

The flowers are as unique as the fruit. Here’s one from my very own soursop tree.

soursop flower

With enough pest control (mainly ants), the flowers develop into small, spiny, green fruits that take months to ripen and lighten in color.

soursop fruit on tree

The soursop I used for this recipe is from my parents’ tree. It is yellow-green, very soft, and has a fragrant smell. Once the fruit feels a little squishy when squeezed, it is ready for making the juice.

ripe soursop fruit

What does soursop juice taste like

The taste of soursop juice is tough to describe. It is fragrant much like pineapple but has slightly sour, citrusy tones and a creamy texture much like barbadine.

Soursop juice ingredients

For this recipe, I used:

  • soursop
  • condensed milk: is used to sweeten the juice. You can also use granulated sugar or your choice of sweetener.
  • vanilla essence: which adds to the delightful taste of the juice. Other mild essences like almond can also be used.
  • nutmeg: gives the juice an even more unique Caribbean taste. You can also add in cinnamon or ginger.
  • water: needed to dilute the juice, otherwise it will be too thick.

To make soursop juice without milk, swap the condensed milk with sugar. And consider adding some coconut milk to the drink. A little lime juice also adds a nice citrusy element to the soursop and compliments the juice.

How to make soursop juice

You can use frozen soursop pulp to make the juice. Simply blend the pulp with all the ingredients, taste test and adjust the flavors before serving cold.

Here I am making soursop juice from a ripe soursop fruit.

Extract the flesh

Ripe soursops have a strong, fragrant smell, yellow green skin and are very soft to the touch when pressed slightly. If your soursop is not ripe, it will be firmer and its skin will be bright green. Place the fruit in a brown paper bag or wrap it with newspaper and leave for a few days to ripen.

Step 1: Once ripe, cut the fruit in half. Remove the spongey center of the fruit and discard.

soursop cut in half

Step 2: Peel or pull off the skin and place the flesh in a large bowl.

peel soursop fruit

Step 3: Squeeze the pulp to pop the seeds out. There are lots of seeds in the soursop pulp and they do contain a possible neurotoxin called annonacin. So it is important to remove all the seeds (but nothing will happen to you if you miss one or two seeds).

remove seed from soursop pulp

Blend with all ingredients

Step 4: With all the seeds removed, add the soursop pulp to a blender with the condensed milk, vanilla essence, nutmeg and water. Add any other optional ingredients that you like at this point.

soursop juice ingredients

Step 5: Blend everything together. Taste test the juice – adjust by adding more sweetener, spices or dilute further with water.

Step 6: Chill in the fridge and be sure to serve cold.

finished soursop juice

Where to buy soursop juice

You can buy soursop juice on Amazon. Oh and soursop pulp is also available for purchase. I like this brand the most: Nilo 100% real soursop juice drink with pulp.

More drink recipes

Soursop juice recipe

soursop juice with nutmeg featured image
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5 from 1 vote

Delicious Soursop Juice

Soursop pulp, sweetener and a few flavorings are all you need to make this delightful, exotic soursop juice recipe.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Drinks
Cuisine: Caribbean
Keyword: soursop juice
Servings: 6
Author: Ros Singh


  • 1 small soursop (about 500 g)
  • ¼ cup condensed milk
  • 2 tsp vanilla essence
  • ¼ tsp nutmeg
  • water for diluting (about 250 mL)


  • Blender


  • Wash and peel soursop.
  • Cut out the spongey center.
  • Squeeze the pulp to remove the seeds.
  • Add de-seeded pulp and all other ingredients to the blender.
  • Blend until smooth.
  • Taste test and adjust sweetness level and spices.
  • Chill and serve cold.

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