Soursop Tizan - cooking recipe

Ingredients

1 large ripe soursop
4 c. hot water
2 1/2 c. skim evaporated milk
1 c. sugar
1 tsp. vanilla

Preparation

Peel soursop and place in large bowl.
Crush with potato masher or use hands to separate.
Pour hot water over pulp.
Cover and let stand 1/2 hour.
In colander, strain off juice, agitating the pulp with a spoon.
To soursop juice, add milk, sugar and vanilla.
Stir until blended.
Using blender (electric), add 1 cup soursop mixture and whirl a few seconds.
Continue doing so until all liquid has been well blended.
Makes 1/2 gallon soursop tizan.
Can be poured into ice cube trays and frozen like ice cream.