Heat sugar and 200ml water in a small saucepan over medium heat. Stir until sugar dissolves, then increase heat to high and cook for 3 minutes or until slightly reduced. Allow syrup to cool completely.
Process syrup, custard apple and ice in a blender until thick and smooth. Serve in tall glasses.
* Substitute 300g frozen soursop, from Asian food shops. Defrost before using and reduce sugar syrup quantities in recipe by half.
As seen in Feast magazine, Issue 9, pg150.
Photography by Brett Stevens.