Cuban recipe

Soursop Drink with Water, No Milk

Name: Soursop Drink with Water, No Milk
Prep time: 20 min
Total time: 80 min
Ingredients: 500 g ripe soursop pulp, without skin or seeds; 1 liter cold water; 4 tablespoons sugar (more if needed); Juice of ½ lemon (optional); Ice to taste, for serving

Light soursop drink made with water, no milk: ripe seedless pulp, sugar and ice. Fresh, quick and perfect for hot weather.

CiberCubaNovember 8, 2026

AI-generated image.CiberCuba

Preparation20 min
Total time1 h 20 min
Servings4 glasses
DifficultyEasy

Soursop is one of the best-loved fruits of the Cuban tropics: its white, fragrant, slightly tart pulp becomes juices, shakes and ice creams in backyards all over the island. This refresco takes the lighter route: pulp diluted in cold water, no milk, so it tastes like real fruit and quenches your thirst.

It is not a champola. Soursop champola contains milk (or evaporated milk) and turns out thick and creamy; here the drink is watery, clear and refreshing, ideal to go with lunch or for hot days.

Ingredients

Check off the ingredients you have.

500 g ripe soursop pulp, without skin or seeds
1 liter cold water
4 tablespoons sugar (more if needed)
Juice of ½ lemon (optional)
Ice to taste, for serving

Method

Cut the soursop in half lengthwise, scoop out the pulp with a spoon and remove the skin and the fibrous parts.
AI-generated image.CiberCuba
Remove all the black seeds by hand, one by one, until the pulp is completely clean. It should weigh about 500 g.
AI-generated image.CiberCuba
Put the clean pulp in the blender with half of the cold water and the sugar. Blend in short pulses, just until combined, about 30 seconds.
AI-generated image.CiberCuba
Pour the mixture into a pitcher, add the rest of the cold water and the lemon juice if using. Stir well and taste: adjust the sugar or the water until you get a light drink.
AI-generated image.CiberCuba
If you want a finer texture, strain the drink. Refrigerate it for at least 1 hour and serve it very cold with ice in glasses.
AI-generated image.CiberCuba

Tips and variations

Buying the fruit: in Latin markets in the US, soursop is usually sold fresh (sometimes imported) or as frozen pulp. If it is fresh, look for a piece that gives slightly when pressed and has a somewhat dull green skin with small dark spots; if it is hard, let it ripen for a few days at room temperature. If you use unsweetened frozen pulp, thaw it in the refrigerator and check that it contains no seeds.

Seeds: they are toxic if crushed in quantity, so remove ALL of them by hand before blending, and do not use a blender at full power on pulp that still has seeds.

Storage: it keeps in the refrigerator, covered, for up to 2 days. It separates a little: stir before serving. If you want to keep it longer, freeze the cleaned pulp in portions.

Variations: adjust the sugar to taste and to the sweetness of the fruit; the lemon enhances the flavor and keeps it from oxidizing. You can strain it if you prefer a lighter texture.