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Iced Soursop Dessert (Es Sirsak) Recipe

Iced Soursop Dessert (Es Sirsak) Recipe

Iced Soursop Dessert (Es Sirsak) Recipe

It comes as no surprise that Indonesians have mastered the fine art of creating luscious desserts using a variety of fruits to combat the tropical heat. One of my favorites is this Iced Soursop, unforgettably fresh and tangy, and easy to make. In the West, sirsak is typically known as soursop or guanabana and may be difficult to find fresh. The frozen version is found in the freezer sections of most Asian grocery stores and even in some large western supermarkets along with other frozen fruits. It is also available in cans, but I don’t recommend the canned version because the distinctive taste of the metal will ruin this light and fresh dessert. This dessert is fabulous on a hot day.

Ingredients :

    • 11/4 lb (700 g) frozen soursop pulp
    • 2 cups (500 g) crushed ice
    • 4-5 tablespoons sugar (adjust accordingly to the sweetness of soursop used as some may have added sugar already)
    • 8 tablespoons evaporated milk for drizzling

Method :

    1. Defrost the soursop pulp until it is half frozen. Make sure to break any large frozen parts into smaller chunks.
    2. Purée the soursop pulp using a blender or food processor with the crushed ice and sugar until smooth. Divide the mixture evenly into four serving glasses or bowls. Drizzle a few spoonfuls of evaporated milk over each glass and serve immediately.

SERVES 4
PREPARATION TIME : 10 MINUTES