Sweets and drinksDrinksVietnam10 minutes preparation, 5 minutes to make
This soursop smoothie pours out ivory white and thick, with the perfume of ripe fruit and a sweet tart balance. It is quick work, five minutes in the blender. What goes wrong most often is a sharp sour glass, which comes from fruit that is not ripe enough.
Soft ripe soursop is what makes the smoothie sweet and fragrant, while underripe fruit turns harsh in the blender. The core has to come out, because it is very sour.
This batch weighs about 703g, at roughly 32 calories per 100g.
Method
Wash 1 soursop of about 500g, peel it, cut away any bruised spots, and halve it.
Stand one half upright and shave the flesh down in layers, flicking out the seeds as you meet them and discarding the core, which is sour.
Put the soursop flesh into a blender with 176ml unsweetened oat milk, 48g kOBE Monk Fruit Blend and a few crushed ice cubes.
Blend until smooth, pour into glasses, add more ice to taste, and drink straight away.
Tips
Soft ripe soursop is what makes the smoothie sweet and fragrant, while underripe fruit turns harsh and sharp.
Soursop is naturally sour, so taste and adjust the sweetener and milk to suit.
The kOBE Monk Fruit Blend dissolves slowly, so stir it into a little oat milk first and pour that into the blender.
Remove every bit of core and seed before blending, as any core left behind makes the glass sharply sour.
Drink it right after blending, since it separates and dulls in color if it sits.
For a thicker glass, freeze the soursop flesh for 1 hour before blending and use less ice.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.