Aluguntugui (Soursop, Graviola, Annona muricata) as it is popularly known here, is quite tasty on its own but in this boozy Aluguntugui-Mint-Rum drink, it has quickly become one of my faves and is perfect for Christmas.
The purée on its own is so delicious and I can imagine taking this as a breakfast shot to start the day. The fact that aluguntugui is not entirely sweet and has a slight tartness is the perfect combination for me. Generally, I like sweet fruit with a tolerable acidic level.
The seeds but also the leaves of the plant are said to be used as insecticides. In addition to this, there are a whole lot of other benefits from different parts of the Aluguntugui plant. A quick overview of Aluguntugui or Soursop can be found here and here.
To get this lovely drink all you need to do is mix the puree with rum, mint syrup, and soda water and there you have it! This happens to be the perfect pairing to this roasted guinea fowl. This drink is quite sweet so if you don't have a sweet tooth, then you will need to reduce the amount of syrup.
Aluguntugui-Mint-Rum Drink
Ingredients
- ½ medium aluguntugui (soursop)
- 100 ml mint syrup
- ½ shot glass rum
- 300 ml soda water or sparkling water
- mint leaves
Instructions
- Remove seeds from aluguntugui, blend the pulp into a purée and pass through a sieve.
- Mix mint syrup with purée, rum and soda water.
- Add a few crushed mint leaves and serve chilled.
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