Select a ripe soursop that yields to gentle pressure, cut it in half, and scoop out 2 cups of white pulp, discarding seeds and skin.

Place the soursop pulp in a bowl and break it up with a fork to ensure it blends smoothly.

Pour 4 cups of filtered water into a medium saucepan and heat over medium-high heat until steaming at about 180 to 190°F.

Add the prepared soursop pulp to the hot water and stir with a wooden spoon until the mixture turns pale green.

Let the mixture steep, uncovered, for 8 to 10 minutes to allow flavors to infuse.

Place a fine-mesh strainer over a pitcher and pour the tea through it, pressing gently on the pulp to extract all liquid (about 2 minutes).

While the tea is still hot, stir in 3 tablespoons raw honey, the juice of 1/2 lime, and a pinch of sea salt.

Taste the tea and adjust sweetness, lime, or salt to your preference.

Serve warm in glasses with fresh mint leaves or chill in the refrigerator for at least 1 hour and serve over ice for iced tea.