Sugar apple (sitaphal) brings exotic, custard-smooth sweetness and floral perfume. Its creamy pulp infuses liqueurs with richness and tropical charm, pairing beautifully with vanilla, citrus, or rum bases.
Creamy tropical sweetness, custard-like aroma.
Adds rich dessert character and smooth body.
Use ripe pulp; 300–500 g per 1 L. Infuse 2–4 weeks in rum or vodka.
Vanilla, cinnamon, coconut, nutmeg.
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