Soursop punch

By Raquel Fox
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SERVES
8

Ingredients

  • 1 cup (250 milliliters) soursop purée
  • 2 cups (500 milliliters) water
  • 1 cup (250 milliliters) evaporated milk
  • 1 cup (250 milliliters) condensed milk
  • 1/4 cup (60 milliliters) granulated sugar
  • Pinch of salt
  • 1 teaspoon (5 milliliters) almond extract
  • 1 teaspoon (5 milliliters) pure vanilla extract
  • 1/4 teaspoon (1 milliliter) freshly grated nutmeg
  • 1/3 cup (80 milliliters) dark rum
  • Ice

Directions

  1. Place all ingredients in a blender and mix well. Adjust to preferred consistency by adding additional water.
  2. Serve over ice.

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