Soursop juice is one of the most loved drinks in the Caribbean and across West Africa. Sweet, creamy, slightly tart, served cold. The traditional version is made by blending fresh soursop flesh with water or milk, sweetening lightly, and straining out the fibres.

Here are two versions to make at home, plus notes on substituting the leaf powder if you can't get fresh fruit. Soursop also goes by the names graviola, guanabana, guyabano, and Annona muricata, same fruit, different countries.

What is soursop juice?

At its simplest: the white flesh of a ripe soursop fruit, blended with liquid, sweetened to taste, and strained. The texture is closer to a thick juice or a thin nectar than a smoothie. Creamy, fragrant, served chilled. Caribbean and West African households make it slightly differently, both traditions are good.

If you've never tasted fresh soursop, the flavour sits between pineapple, strawberry, and citrus, with a custard-like body. For more on what to expect, see our guide to what soursop tastes like.

Caribbean-style soursop juice (creamy)

The traditional Jamaican and Trinidadian version uses milk for richness. Makes about 1 litre.

You'll need:

• 1 ripe soursop fruit, around 1kg
• 500ml whole milk or evaporated milk
• 250ml cold water
• 2 to 3 tablespoons sugar (or honey, to taste)
• A pinch of grated nutmeg
• Half a teaspoon of vanilla extract (optional)

Method:

1. Slice the soursop in half lengthwise and scoop the white flesh out with a spoon into a large bowl. Pick out the big black seeds as you go, they're inedible.
2. Add the milk and water to the flesh. Use your hand or a wooden spoon to break the flesh up and mix it into the liquid. Some people prefer to blend at this stage; the traditional way is by hand.
3. Pour through a fine sieve into a jug, pressing the fibres with the back of a spoon to extract as much of the pulp as possible. Discard the fibres.
4. Stir in the sugar, nutmeg, and vanilla. Taste and adjust the sweetness.
5. Refrigerate for at least an hour. Serve over ice.

This is the version you'll find in Caribbean homes and at roadside stalls. Rich, creamy, slightly sweet. Drink within 24 hours.

West African-style soursop juice (lighter, with lime)

Common in Ghana, Nigeria, and across the West African coast. Lighter than the Caribbean version, often served at breakfast or as a refresher in hot weather. Makes about 1 litre.

You'll need:

• 1 ripe soursop fruit, around 1kg
• 750ml cold water
• Juice of one lime
• 2 to 3 tablespoons sugar or honey
• A pinch of ground ginger (optional)

Method:

1. Slice the soursop in half and scoop the flesh into a bowl, removing the seeds.
2. Add 250ml of the water to the flesh and break it up by hand or pulse briefly in a blender.
3. Pour through a fine sieve, pressing the pulp to extract the juice.
4. Add the remaining 500ml of water, the lime juice, the sugar, and the ginger if using.
5. Stir well, refrigerate for an hour, and serve over ice.

The lime keeps it from getting too sweet and balances the creaminess. The ginger adds a soft warmth, which is particularly good in winter.

Tips for the best juice

Use a properly ripe soursop. An under-ripe fruit makes a bland, slightly sour juice. A ripe one gives the creamy, fragrant flavour the recipe is built around. For ripeness checks, see our guide to ripening soursop.

Pick out every seed. Soursop seeds are large, hard, and bitter. Missing one ruins a glass.

Strain through a fine sieve. A coarse sieve leaves fibres in the juice that are unpleasant to drink. If you don't have a fine sieve, line a regular one with a muslin cloth or a clean tea towel.

Drink it fresh. Soursop juice doesn't keep well. The flavour fades and the texture separates within 24 hours, even refrigerated. Make what you'll drink that day.

What about using leaf powder or dried leaves?

Neither makes traditional soursop juice. The leaves and the fruit have completely different flavours.

If you can't get fresh fruit but want a fruit-style drink with soursop character, the closest substitute is a fruit smoothie with a teaspoon of soursop leaf powder stirred in. The powder gives a soft herbal note underneath the fruit. See our smoothie recipes for five blends that work.

The whole-leaf tea is a different drink entirely. See our beginner's guide to soursop tea.

Frequently asked questions

What does soursop juice taste like?
Creamy, sweet, slightly tart. Somewhere between a pineapple juice and a thin custard, with a soft floral note. The Caribbean version with milk is richer; the West African version with lime is lighter.

Can I make soursop juice without milk?
Yes. Use water in the same quantity, or substitute coconut milk for a dairy-free creamy version.

Can I freeze soursop juice?
Better to freeze the flesh before juicing rather than the juice itself. The juice changes texture in the freezer. Scoop the fresh flesh (seeds removed) into freezer bags and freeze for up to three months; juice it fresh when you defrost.

How much soursop fruit does one batch use?
Roughly one whole 1kg fruit per litre of juice. Larger fruit makes more juice; very small fruit may need to be doubled up.

Where can I buy fresh soursop in the UK?
Soursoply ships whole fresh soursop across the UK in season, picked at the right firmness for ripening at home. Free UK delivery on every order.