Ingredients
- 10 soursop leaves
- 7 minutes boiling time
- Water (enough to fully submerge the leaves, about 4 cups)
How to Make It
- Gather fresh soursop leaves and rinse them under cool running water to remove any dust or insects. Pat them dry with a clean kitchen towel. The leaves should feel slightly damp but not soggy.
- Place the 10 leaves into a medium‑sized saucepan. Add enough water to fully cover the leaves, typically about 4 cups. The water level should be at least an inch above the leaves to allow for vigorous bubbling.
- Bring the water to a rolling boil over medium‑high heat. You’ll see large bubbles continuously breaking the surface. Once the boil is vigorous, reduce the heat just enough to maintain a steady simmer.
- Allow the leaves to simmer for exactly 7 minutes. Watch the timer carefully; the liquid will turn a light greenish‑gray and emit a subtle, earthy aroma. Stir once halfway through to ensure even extraction.
- After 7 minutes, turn off the heat and remove the saucepan from the burner. Let the brew sit for a minute or two so the steam settles, then carefully pour the liquid through a fine‑mesh strainer into a heat‑proof pitcher or teapot. Discard the leaves.
- Serve the herbal drink warm, or let it cool to room temperature before refrigerating. If you prefer a chilled beverage, add ice cubes just before serving. The drink can be enjoyed plain or lightly sweetened with honey or a dash of agave, but the traditional preparation is unsweetened.
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