In countries where there are four seasons, this would probably be labeled as a summer drink. But here in the tropics where the climate is practically summer all year ’round, it’s a perfect refreshment any time of the year.
You’ll need fresh guyabano (soursop) and fresh coconut meat for this drink. Reading a visual guide to everything coconut will help you decide how young or mature the ideal coconut meat is.
For the guyabano, you’ll have to remove the flesh and get rid of the seeds. ALL OF THE SEEDS, even the small ones. The first time we had fresh guyabano, Speedy didn’t bother removing the small seeds and after the guyabano meat had been pureed in the blender, the result was a bitter mush. So, remove ALL the seeds.
Finally, there’s the mint leaves. I really don’t recommend ditching the mint leaves as they are what give the already delicious drink that even fresher flavor.
- meat from one coconut
- ½ c. of fresh guyabano
- 3 to 4 tsps. of sugar
- 2 c. of cold coconut water
- ½ c. of crushed ice
- about 8 mint leaves
- whole mint leaves, to garnish
- Dump all the ingredients, except the mint leaves, into the blender. Process until smooth.
- Add the mint leaves and pulse two to three times, just long enough to break up the mint leaves but not puree them.
- Pour into glasses and garnish with whole mint leaves.