Daily Bite: Cherimoya Refresco

INGREDIENTS:

4 medium-size fresh, ripe cherimoyas, peeled and seeded
3 cups orange juice
2 oz. (about 2 small cones) piloncillo (unrefined Mexican brown sugar)
1 cup water
1 tsp. minced jalapeño
1 cup crushed ice

PREPARATION:

Combine all ingredients in blender and purée until smooth.

Makes 4 to 5 servings.