Beverage
Batido de Guanábana (Soursop Smoothie)
Original name: Batido de Guanábana
About this dish
A batido de guanábana is the taste of a Cuban afternoon — creamy, tangy, and just sweet enough, whipped up in a blender while the sofrito pot simmers. The guanábana, known in English as soursop, has a soft white flesh that's fragrant and floral, like strawberry and pineapple had a baby with a splash of coconut.
In Cuba, batidos are the everyday answer to a hot day: fruit, ice, milk or water, and a little sugar, blended until frothy. This version keeps it simple and true to the island, with a pinch of salt to make the fruit sing and a squeeze of lime to brighten every sip.
Ingredients
UK and US measurements are both included for every recipe.
Ripe guanábana (soursop) flesh
fruit300 g
Imperial measurement: about 1 1/2 cups
Cold whole milk
dairy240 ml
Imperial measurement: 1 cup
Ice cubes
liquid180 g
Imperial measurement: about 1 1/2 cups
Granulated sugar
seasoning2 tbsp
Fresh lime juice
fruit1 tbsp
Fine salt
seasoning1 pinch
Ground cinnamon
spice1 pinch
Method
Prepare the guanábana
5 minutesHalve the ripe guanábana and scoop the white flesh into a bowl, discarding the dark seeds and any fibrous core. If the fruit is very seedy, press the flesh through a fine-mesh strainer or briefly pulse it and pick out the seeds.
Blend the batido
1 minuteAdd the guanábana flesh, cold milk, ice, sugar (if using), lime juice, and a pinch of salt to a blender. Blend on high until completely smooth and frothy, about 45 to 60 seconds.
Taste and adjust
1 minutePour a small sip and adjust: more sugar if your fruit is tart, a little more lime for brightness, or a splash of milk if you prefer a thinner batido.
Serve immediately
1 minutePour into two tall glasses, dust with a pinch of cinnamon if you like, and serve right away while it's cold and foamy.
Equipment
- Blender
- Chef's knife
- Cutting board
- Fine-mesh strainer
- Measuring cups and spoons
- Tall glasses
Nutrition facts
Tips
- Use a fully ripe guanábana — the skin should give slightly when pressed and the fruit should smell sweet and floral. Underripe fruit will make a bland, chalky batido.
- If you can't find fresh guanábana, frozen soursop pulp from the Latin American freezer aisle works beautifully, just skip or reduce the added ice.
- For a dairy-free version, swap the whole milk for coconut milk or oat milk, coconut milk echoes the tropical flavor especially well.
- Strain the blended batido through a fine-mesh sieve if you want a silkier texture, pressing the solids with a spoon to extract all the liquid.
Serving suggestions
- Serve alongside a slice of toasted Cuban bread for a light breakfast.
- Pair with a small cup of strong Cuban coffee for a classic afternoon merienda.
- Pour into small glasses as a refreshing welcome drink at a gathering.
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Recipe by
Elena Cardenas
Specialises in Cuban cuisineElena makes black beans with sofrito and a bay leaf. She is a bean queen.
Describe yourself in three words: Beany, sofrito-y, bay leaf.