It’s my week to host Project Pastry Queen! A turn that happens to coincide with the end of Lent so you know what that means.
TEQUILA. TEQUILA. TEQUILA. TEQUILA.
40+ days without a margarita. There is much ground to be made up!
Have you ever had guanabana? I hadn’t even heard of it before The Pastry Queen cookbook. The flavor of guanabana is really difficult to pin down. It tastes and smells a lot like a fruit smoothie – a blend of several fruits. Between the two of us, we picked out pineapple, orange, guava, and banana. And that blend makes it ideal for use in a cocktail!
Guanabana is sold in two ways in my store: as frozen pulp in the International freezer case and as canned “nectar” on the Mexican aisle (both are Goya brand). The English side of the can of nectar reads “Soursop,” if that helps you locate it easier. Goya products are widely available here in southeast Texas but I’m guessing that might not be the case everywhere. The nectar (based on my experience with its guava counterpart) seems to basically be a fruit juice reduction, sweetened, and then artificially thickened a bit.
I made a few changes to the recipe, based on personal preference:
– I omitted the lemon juice (that’s weird, right?) and replaced it and the lime juice with my “homemade margarita lime mix” (equal parts water and lime, sweetened with 5 drops of liquid stevia per serving)
– I omitted the powdered sugar (that’s weird, too, right?)
– I doubled the Guanabana Nectar
They go down very, very easy.
You have been warned.
Margaritas made with fresh lime juice and guanabana (soursop) nectar. Look for the canned nectar in the International Foods or Mexican Foods aisle.
- 1/2 cup lime juice (4-5 limes)
- 1/2 cup water
- 1/2 cup guanabana nectar
- 3/4 cup tequila
- 1/4 cup orange liqueur
- Your favorite sweetener, to taste
- Lime wedges, for serving
- Salt, optional
- Stir together the lime juice, water, guanabana nectar, tequila, and orange liqueur.
- Add the sweetener of your choice, to taste (I typically add ~5 drops of liquid stevia per serving).
- Run the lime wedges around the rims of 4 glasses and dip in salt.
- Fill with ice and divide the margaritas between the glasses.
Yields: 4 servings
Estimated time: 10 minutes
Yes, please! These sound fabulous!
I definitely should’ve made my PPQ return this week! This looks and sounds fantastic! I can’t wait to go to the store to see if I can find some guanabana!
the funny thing is sour sop actually has a lot of wellness qualities… it probably doesnt pertain to much to this recipe though. lol however, the margarita looks yum.
I was wondering what your first drink would be! These sound so interesting. Going to the “big city” next weekend, and putting the nectar on my list!
you know i’m always down for another margarita!!! 🙂
Margarita Monday! I love this, but I’m going to have to figure out how to say Guanabana without sounding prematurely drunk.
And….she’s BACK! With a vengeance.
I really hope I can find guanabana in my supermarket!
I absolutely fell in love with guanabana when I spent time in Costa Rica. But it never occurred to me to add them to margaritas! Genius!
Mmmm…guanabana….we eat these when we go visit my husband’s family in Colombia. I bet they make really good margaritas too!
Yum!! I could really use one of those now….it’s been one of those weeks….
i have never heard of guanabana before, but i am almost positive i could get some here in San Diego! I’ve just got to, these look so good! and congrats, btw, for making it through the 40 days of lent without your margaritas! That is some serious willpower, girl 🙂
Wow! I have a guanabana tree and love the fruit but I just used fresh puree in this cocktail and it is amazing!!! Thank you!!!