Soursop Tea - The Summer Tornado
Soursop boasts an incredibly aromatic scent and an enticing sweet-and-sour taste. When paired with green or jasmine tea, it transforms into an addictive fruit tea. The ultimate secret to a perfect soursop tea lies in keeping the fruit pulp chewy and intact.
How to make chewy soursop preserve
- Ripe soursop: Remove seeds, keep the flesh intact (about 500g). Do not mash it.
- Granulated sugar: 200g
- A tiny pinch of salt
- Method: Gently mix the soursop flesh, sugar, and salt. Marinate in the fridge overnight (or at least 4 hours). The sugar maceration makes the fibers significantly chewier. Do not heat it on a stove, as cooking will make it mushy and destroy the fresh aroma.
Mixing the Perfect Tea
- Jasmine tea base: 120ml
- Soursop preserve: 50g (along with some of its syrup)
- Calamansi (Kumquat): Squeeze 1 piece to elevate the tartness.
- Lots of Ice! This drink is best served freezing cold. King Ice cubes are the optimal choice due to their high purity, ensuring no chlorine or heavy metal taste ruins your delicate fruit tea.
Put everything into a glass, stir well, or use a shaker. Use a wide boba straw to slurp up the chewy fruit chunks along with the ice-cold tea. The summer heat will vanish instantly!
| Pro Tip | Use King Ice pure ice cubes for deep cooling, longer melting time, and 100% food safety. Buy directly from our factory or nearest dealers! |
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