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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Soursop Recipe

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This recipe for Soursop is from Greenup County High School Humanities Global Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 ripe soursop, approximately 1 lb. ( 450 g)
1 1/2 cups (375 ml) milk, evaporated milk, or water.
1 tsp (4.7 g) nutmeg (optional)
1 tbsp (14.3 g) vanilla (optional)
1/2 tsp (2.4 g) grated ginger (optional)
1 tbsp (14.3 g) sugar (optional)
1 lime, juiced (optional)
Directions:
Directions:
Sop comes from the garden, then you make soup out of it. with certain ingredients.

 

 

 

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