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Soursop Juice - Zi Korsol
Prep Time
30 mins
 
I love chilled soursop juice or zi korsol! This creamy and healthy tropical fruit juice tastes great, especially when prepared fresh from tree-ripened soursop.
Course: Drinks
Servings: 12 glasses
Author: The Creole Melting Pot
Ingredients
  • 1 ripe soursop fruit
  • 1 litre water
  • sugar to taste
  • Pinch of salt ( optional)
Instruction for traditional version
Instructions

  1. Wash the fruit under running water and tap dry

  2. Remove the soft green skin, with your hand (just peel it off).

  3. Cut peeled fruit in half and over a large bowl, separate the pulp from the core with a knife or a spoon. 

  4. Remove as many seeds as possible, and leave the pulp completely white.

  5. Place the soursop into the bowl and add water. It is best to use a wide bowl since you will need to work with the fruit while it is inside the bowl. The process can also get messy, so you may also want to choose a bowl with plenty of extra depth. 

  6. Squeeze the fruit with your hands. Since the flesh is so soft, it should be easy to squeeze without the use of any specialized kitchen tool. Squeezing the soursop releases its juices, and squeezing the juices directly into the water blends them together more thoroughly. By the end of the process, you should be left with a juice that has pieces of pulp and the fruit's fibrous core which should be discarded.

  7. Position a mesh strainer over another bowl that should be large enough to contain all the liquid from your soursop. The strainer should also have fairly small gaps. The larger the gaps are, the more likely that pulp will get through.

  8. Slowly pour the juice through your strainer and into the bowl. This process may take a while, depending on the size of your strainer. You may decide to use your hand to force the soursop pulp through the strainer. 

  9. The end result should be a nice thick creamy blend. Add more water if it is too thick and add sugar to taste. You may decide to add a pinch of salt if you wish.

  10. Give the juice a final stir before pouring it into glasses. Serve it chilled or over ice.

Instruction for the blended modern version

  1. Wash and peel the fruit as above. 

  2. Cut in half and place in a bowl. 

  3. Mash roughly with your hands and remove all seeds and the fibrous core from the mashed soursop. The seeds are reputed to be toxic and should all be removed.

  4. Pour the mushy pulp into a blender. Do not worry about straining it first. Wipe up any juice that spills with paper towels.

  5. Blend the pulp several minutes using a medium to high-speed setting. The pulpy liquid should be smooth and creamy by the time you finish. At this stage the pulp will be very thick and requires thinning to turn it into a juice

  6. Add water to thin. Blend again.

  7. Serve the juice chilled in glasses with ice. Refrigerate any extra juice for up to a week

Recipe Notes
  • You may add sugar if you feel the fruit is not sweet enough. In most cases you will find that the juice is sweet enough, unless you are unlucky to end up with a sour fruit.
    Some people even add some sweetened condensed milk to further sweeten the juice. Please note that sweetened condensed milk will also make the juice thicker.
  • You may also add a squeeze of lime juice to the finished product. It will give an extra dimension to the taste
  • You can add ice cubes if you feel like it or keep the juice in the fridge for a few hours.