Soursop Slush
A quick, refreshing slush your diners will surely love.
Ingredients
Gulaman Preparation
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Water 500.0 ml
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Carte D'Or Green Unflavored Gulaman 1kg 135.0 g
Slush Preparation
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Soursop (Guyabano) fruit, seeded 500.0 g
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Ice cubes 1.0 cup
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Honey (desired sweetness or other sweetening ingredients) 60.0 ml
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Fresh Coconut Juice, with coconut meat 1.0 l
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Rock Salt (a pinch) 1.0 g
Presentation
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Tapioca Pearls, medium-sized, cooked 120.0 g
Preparation
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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
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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
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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
