If you love tropical flavors, you'll love our delicious and fruity soursop lemonade (or guanabana lemonade)! This is amazing over ice for hot summer days, and would taste fantastic mixed with our guava lemonade recipe.Makes 2 quarts (64 ounces) of lemonadeTop 9 allergen free
Juice your lemons and strain out the seeds to make 1 ¼ cups fresh lemon juice. You'll need about 5-7 lemons depending on their size to get that amount of fresh juice.
Add the lemon juice, sugar, water, and the lemon slices to a 2-quart saucepan and bring to a simmer. Simmer over medium-low heat until the sugar is dissolved and the lemon slices start to turn translucent (about 12-15 minutes). This creates a lemonade concentrate.
Don't skip the lemon slices in the lemon/sugar mixture! The rind will not make this lemonade bitter but contributes lemon oil which adds wonderful mellow lemon flavor to this lemonade.
Once the lemonade concentrate has cooked, remove the lemon slices and discard.
Add 4 cups (1 quart) of ice to a heat resistant 2 quart pitcher. Pour the lemonade concentrate over the ice, you don't have to wait for it to cool down first, pour it over the ice while it's hot and stir to combine.
Add the soursop juice to the pitcher, stir to combine.
Add enough cold water to top the pitcher off to a full 2 quarts of lemonade.
Serve immediately with ice or refrigerate for later.
Notes
*You can adjust the amount of sugar to your tastes and use less if you want a more tart lemonade.