Soursop Juice

500gm Soursop
2 cups full cream milk/ 1 cup evaporated milk
2 tsp vanilla essence
4-5 cups water White granulated sugar to taste

Method:

1. Place the soursop in a large bowl and peel off the outer green skin of the fruit using your hand.
2. Take the white pulp and seeds and squeeze them through a large strainer into a jug or pitcher.
3. Add milk to the pulp extract and stir well while dropping the vanilla essence.
4. Add water to the concentrated juice mixture so that it gets to your desired consistency.
5. Sweeten the juice to your taste.

Soursop Ice Lolly

Makes 20
1 kilogram Cheeky fruits Soursop
2 litres full cream milk
1 cup condensed milk
2 cups evaporated milk
4 tsp vanilla essence
White granulated sugar to taste

Method

1. Place the soursop in a large bowl and peel off the outer green skin of the fruit using your hand.
2. Take the white pulp and seeds and squeeze it through a large strainer into a jug or pitcher.
3. Add evaporated milk to the pulp extract and stir well while dropping the vanilla essence.
4. Then slowly stir in the condensed milk, when all is mixed in well add all the full cream milk.
5. Sweeten the ice lolly mixture to your desired sweetness then separate it in small clear bags.
6. Place in the freezer until cold and firm.

Soursop Punch

1 soursop fruit, peeled and cut into chunks
1½ cups milk, or to taste
2 tablespoons white sugar, or to taste
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Method

1. Working in batches, press soursop pieces through a fine-mesh strainer with the back of a spoon into a bowl to remove the juice from the fruit.
2. Whisk milk, sugar, vanilla, cinnamon, and nutmeg into soursop juice until sugar is dissolved completely. Pour punch into a pitcher and refrigerate until chilled, at least 30 minutes.

Soursop Cheesecake

Base
175 g sweet biscuits
85 g melted butter
pinch of cinnamon or nutmeg

Filling
3 tsp powdered gelatine
250 g cream cheese
400 g can condensed milk
⅓ cup fresh lemon juice
1 cup pureed soursop, beaten well

Chilling time: 2 ½ hours

1. To make the base, preheat the oven to 180˚C. Crumble the biscuits and mix well with the melted butter and spice. Press into a greased pie dish and refrigerate to chill for 30 minutes-1 hour before baking for 10 minutes until golden. Seet aside to cool to room temperature.
2. To make the filling, sprinkle the gelatine over ¼ cup hot water, mix in well and set aside. Beat the cream cheese with the condensed milk and lemon juice, then stir in the pureed soursop followed by the gelatine. Pour the mixture into the baked and cooled pastry shell and refrigerate for a couple of hours set.