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