Champola de Guanabana
Ingredients Click Picture to Enlarge
1 1/2 pounds sour sop pulp
3-4 cups cold milk
1/2 cup sugar (to taste)
Ground nutmeg for garnish
Ice cubes
Peel, seed and cut the fruit into chunks.

Puree in blender using some of the milk.

Press through a colander to eliminate any fibers.

Return to blender and blend with the rest of the ingredients.

You may add more milk if you want it thinner.

Serve cold over crushed ice.
To freeze the guanabana:

Peel, cut lengthwise through center and remove all core.

Remove seeds, and puree the flesh. Add 1 cup of sugar to 6 cups of puree.

Pack in an airtight container like "Tupperware" and label.

The puree will be slightly thick, and is excellent in making beverages, sherbet and ice cream. The flavor blends well with bananas and pineapple. It is most desirable to prepare as a puree, the sliced fruit when frozen will be coarse in texture.