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  • Serves: 4
  • Complexity: easy
  • Origin: Trinidad


  • 1 large ripe soursop
  • Water
  • 1 tin condensed milk
  • 1 cup evaporated milk
  • Few dashes bitters
  • 1 tbsp vanilla essence


  1. Pull skin off ripened fruit and discard along with the center of the fruit.

  2. In portion with the water, squeeze pulp through a strainer into a mixing bowl. This may be done a second time with much less water to extract all the juice.

  3. Add the condensed and evaporated milk and bitters. Taste and adjust sweetness if necessary.

  4. Pour into a jug and refrigerate until ready to use. Serve with crushed ice.

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