Boiling

Boiling is common for a quick, thorough extraction. Here’s a basic approach:

Add 5–7 medium soursop leaves (fresh or dried) to 3–4 cups of cool, filtered water in a pot.

Bring water to a gentle boil, then reduce to a simmer immediately.

Boil for 5–10 minutes if using dried or mature leaves. For fresh or young leaves, 3–5 minutes suffices.

If you prefer a deeper flavor, extend simmering up to 15 minutes—but taste-test every few minutes to avoid bitterness.

Cold Infusion (Overnight Steeping)

A gentle, hands-off method that minimizes bitterness:

Place washed soursop leaves in a glass pitcher.

Add cold, filtered water (1 quart per 5–7 leaves).

Refrigerate and steep overnight (8–12 hours).

Steeping (Hot Infusion)

Steeping preserves delicate aromas:

Place crushed soursop leaves in a teapot or mug.

Pour hot (but not boiling) water, about 190–200°F (88–93°C), over the leaves.

Cover and steep for 8–12 minutes for fresh or young leaves, or up to 15 minutes for dried/mature leaves.

Longer steeping increases strength but can introduce stronger, more tannic notes.