PenangTime.com: Recipe Guide
SOURSOP JUICE
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Ingredients: 1 ripe Soursop (flesh extracted, seeds removed), 2 cups water, Sugar syrup (to taste), Ice cubes.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Prep: Ensure all black seeds are removed from the white pulp.
- Blend: Blend the soursop flesh with water until smooth.
- Sweeten: Add sugar syrup to taste. Blend briefly to mix.
- Serve: Pour over ice. Optional: Add a squeeze of lime for freshness.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Ripe soursop is soft to the touch. Unripe ones are too hard and sour.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Soursop Juice in Penang and compare flavour profiles.