Hey Fam,
We have been MIA with our #lockdownfooddiary posts because we have been busy playing school teachers and yard cleaning this past week. Saturday we made soursop juice and incase you haven’t tried it or made it before it’s 👌🏼
Soursop Juice
What you’ll need:
1 ripe soursop
Water
Sugar
- De-seed the ripe soursop, place all flesh in a blender with 3 cups of water and whizz until you get a smoothie like consistency. If it’s a little thick add a bit more water.
- Once well blended, strain the mix. You can keep the strained pulp in the freezer to add to your smoothie for another day.
- The strained portion is your juice. Add sugar to your liking and serve icy cold! You can also add mint for some freshness!
If you have a different way of making soursop juice we would be happy to hear from you! Tell us how you make and serve yours!
The wonderful thing about fruits is there’s close to zero wastage! In this case, we threw the skin and core into our garden compost that’s being used for our seedlings, we used the pulp and flesh for the juice and we got 108 seeds from the 1 soursop! That’s 108 soursop seedlings enough to start an orchid if you ask me!
Here’s some food for thought! If you do decide to keep the seeds and plant them like us, you could even make some money off of the seedlings. If you sold them at say for example $3.00 per seedling, that’s $324 in your pocket from a $3.00 soursop! And the same can be done for all the other vegetables and fruits that we use and are so fond of throwing away! 🤗
#sharebulathroughfood
