Soursop Slush
A quick, refreshing slush your diners will surely love.
Ingredients
Gulaman Preparation
-
Water 500 ml
Slush Preparation
-
Soursop (Guyabano) fruit, seeded 500 g
-
Ice cubes 1 cup
-
Honey (desired sweetness or other sweetening ingredients) 60 ml
-
Fresh Coconut Juice, with coconut meat 1 l
-
Rock Salt (a pinch) 1 g
Presentation
-
Tapioca Pearls, medium-sized, cooked 120 g
Preparation
-
Gulaman Preparation
- In a small pot, bring the water to a boil
- Whisk the Cate D'Or Green Unflavored Gulaman in until fully-dissolved
- Turn the heat off
- Stir the mixure with a wooden spoon to remove its bubbles
- Transfer the mixture into a shallow pan (square or rectangular)
- Let cool for 15 minutes
- Chill to let the gulaman set further
- Cut the gulaman into small cubes
- Store in the chiller
-
Slush Preparation
- In a blender, combine the guyabano, ice cubes, honey, fresh coconut juice, and rock salt
- Puree until smooth
- Taste and adjust its sweetness
-
Presentation
- Distribute the tapioca pearls and the green gulaman cubes into 4 to 5 tall glasses
- Pour the slush in
- Chill
- Serve with a thick straw
