1 Alpes blackberry pulp, 1 Alpes soursop pulp, sugar to taste, 8 cups of water, ice to taste, blend until smooth.

1 package of Alpes soursop pulp, 1 can of evaporated milk, 4 cups of water, sugar to taste. Blend until a creamy texture is achieved, if you like to add ice.

1 Alpes passion fruit pulp, 1 Alpes mango pulp, 12 cups of water, add honey to taste if desired or sugar, add ice as needed and blend until desired consistency and you can enjoy a delicious drink rich in antioxidants! Try it!

60 mL light rum, 22.5 mL lime juice, 22.5 mL simple syrup, 4 blackberries, 8-10 mint leaves, and sparkling water

1 soursop Alpes pulp, 60 ml of dry white vermouth, 30 ml of yellow lemon juice, 1 slice of yellow lemon, with peel.

45 mL tequila, 15 mL triple sec, Alpes passion fruit pulp, 22.5 mL Alpes lemon juice. Mix everything and enjoy your cocktail.

3 cups of passion fruit or Parchita Alpes concentrated juice, 3/4 cups of milk cream, 1 can of condensed milk, 1/4 cup of sugar add less or you can omit it, then blend condensed milk and passion fruit concentrate. Add heavy cream and continue blending until well blended. Pour the mixture into small glasses, garnish with the fresh pulp and whipped cream to taste, refrigerate overnight.

Cake: 120 grams of flour, 4 eggs, 120 grams of sugar, 2 teaspoons of yeast, 1 tablespoon of vanilla, 1 pinch of salt

For the filling: 16 oz Alpes soursop pulp, 175 grams of sugar

For the topping: 1 cup egg whites, 1 cup powdered sugar, 1 teaspoon cream of tartar, 1 tablespoon vanilla.

Beat everything together except the part of the cover and filling. After baking for 30 minutes, make the filling, then cover and refrigerate.

125 grams of butter, 125 grams of refined sugar, 2 eggs, 185 grams of flour, 2 teaspoons of baking powder, 1/4 teaspoon of salt, 6 large tablespoons of Alpes lemon juice, its zest and juice, 1/4 cup of milk, and 4 tablespoons of sugar. Whisk everything together, bake and enjoy.