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anti cancer recipes with soursop

Alkaline Soursop Juice - Two Ways with Key Lime and Sea Moss

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Prep Time: 4 minutes

Ingredients

For Soursop Juice with Key Lime

  • 1 medium one ripe soursop (or frozen soursop pulps)
  • 2 key limes
  • 2 cups spring water
  • 2 tbsp agave syrup
  • favorite nut milk (optional)

For Soursop Juice with Sea Moss

  • 1 medium one ripe soursop (or frozen soursop pulps)
  • 1 tbsp sea moss
  • 2 cups spring water
  • 2 tbsp agave syrup
  • favorite nut milk (optional)

Instructions

  • Cut the Soursop: Take the soursop and and cut it into two halves with a knife. Alternatively, you can peel the skin and breaking it apart with your hands. Using your hands is easier if the soursop fruit is very ripe. 
  • Scoop out the pulp: Gradually scoop out the inner pulp using a spoon or a fork. 
  • Collect the pulp: Collect pulp in a bowl and take out the seeds carefully. This step could be the most tedious part of the whole preparation process if using a blender. However, sometimes, it's easier to de-seed with your hands, than a fork or knife
  • Blend the pulp: Pour de-seeded pulp into a blender and add spring water. Blend on high for 2 to 3 minutes. You can add more spring water to thin the consistency because it gets very thick when blended.
  • Extract the Juice: After the blend, add spring water and strain through a strainer or mesh cloth.
  • Pour soursop juice back in blender. Add the key lime juice or sea moss and blend some more, for 2 minutes. You can also add your favorite nut milk.
  • Note that you can preserve the juice for up to 3 days in a refrigerator